The Experimental Gourmand:
Dessert Professional - Top 10 Pastry Chefs in America
The Experimental Gourmand:
Guittard chocolate display
The Experimental Gourmand:
Guittard chocolates
The Experimental Gourmand:
ICE Catering kitchen
The Experimental Gourmand:
Chicken Skewers w Peanut Dipping Sauce
The Experimental Gourmand:
Endive with salmon mousse, sour cream, caviar
The Experimental Gourmand:
Beverages at Top 10 Pastry Chefs in America
The Experimental Gourmand:
Baguette slices with cheese, lemon, radish & chives
The Experimental Gourmand:
Beef Tenderloin with Caramelized Onions
The Experimental Gourmand:
Chefs chatting before the ceremony
The Experimental Gourmand:
Chefs gathering for the ceremony
The Experimental Gourmand:
Top10PCiA - Engraved KitchenAid bowls
The Experimental Gourmand:
Introduction by Matthew Stevens of Dessert Professional Magazine
The Experimental Gourmand:
The MC - Zac Young of David Burke
The Experimental Gourmand:
Chef Florian Bellanger - Lifetime Achievement Award
The Experimental Gourmand:
Florian Bellanger speaking
The Experimental Gourmand:
Clarisa Martino of Mesa Grill
The Experimental Gourmand:
2013 Top 10 Pastry Chefs in America
The Experimental Gourmand:
Dessert Professional Magazine - Top 10 Pastry Chefs in America 2013
The Experimental Gourmand:
Chef Andy Chlebana - Joliet Junior College (sign)
The Experimental Gourmand:
Andy Chlebana's show piece
The Experimental Gourmand:
Andy Chlebana - Chocolate Cake with Chocolate Glaze
The Experimental Gourmand:
Andy Chlebana - Chocolate Cake with Amaretto Ice Cream, Raspberry Sauce & Baked Raspberry Mousse
The Experimental Gourmand:
Chef Bill Corbett - Absinthe (sign)
The Experimental Gourmand:
Bill Corbett - German Chocolate Cake - vegan
The Experimental Gourmand:
Chef Christophe Feyt - Mandalay Bay Las Vegas (sign)
The Experimental Gourmand:
Chrisophe Feyt - Dessert display
The Experimental Gourmand:
Christophe Feyt - milk chocolate creameux, fresh apricot compote, almond streusel mousse, & salted caramel bon bon
The Experimental Gourmand:
Chef Brooks Headley - Del Posto (sign)
The Experimental Gourmand:
Brooks Headley - Red Chopsticks to use for dessert
