Last night was the award ceremony held by Pastry Art and Design Magazine at ICE, honoring the 2008 recipients of the Ten Best Pastry Chefs in America. I was humbly included with nine other amazing pastry chefs:
*Chef Ciril Hitz, Johnson & Wales, Providence, RI 
*Chef Vincent Pilon, Mandalay Bay Resort and Casino, Las Vegas, NV
*Chef Deborah Racicot, Gotham Bar & Grill, New York, NY
*Chef Gilles Renusson, Grand Rapids Community College, Grand Rapids, MI
*Chef Sebastien Rouxel, Thomas Keller Restaurant Group, New York, NY
*Chef Alfred Stephens, Olives, New York, NY
*Chef Alex Stupak, WD-50, New York, NY
*Chef Stephane Treand, St. Regis Resort Monarch Beach, Dana Point, CA
*Chef Jenifer Witte, Alex, Wynn Las Vegas Resort & Country Club, Las Vegas, NV
Look for all of us on the cover of the next issue of Pastry Art and Design. Each of us will be profiled with our featured recipe.
It also happened to be my birthday, so in addition to getting such a fabulous award I shared the evening with my family and friends. For the event we recreated one of the designs and recipes from our new book that will be out this fall, Confetti Cakes for Kids. We created 500 mini cupcakes using our vanilla cake brushed with raspberry preserves topped with lemon curd buttercream and three handmade marzipan flowers placed on each mini cake. Of course, I did not do this myself, without Kathleen, Amanda, Stephanie and Candice (not pictured) nothing would ever get done!
Ten Best
