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The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2] Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in ...
Atlanta Bread was founded by Robert and Richard Auffenberg [2] in 1993, [3] in Sandy Springs, Georgia (part of the Atlanta metropolitan area), where it started as a single restaurant. In 1994, Jerry Couvaras moved to Atlanta and discovered the restaurant. [2] That year, he joined the company as the manager of a restaurant location in Marietta ...
There were four programs offered at Le Cordon Bleu College of Culinary Arts Atlanta; both tracks focus on classical cooking methods, all facets of food preparation, and baking skills. Associate Le Cordon Bleu Culinary Arts; Le Cordon Bleu Pâtisserie and Baking; Certificate Le Cordon Bleu Culinary Arts; Le Cordon Bleu Pâtisserie and Baking
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Cheryl Day (born 1961) is a baker and author, who is owner of Back in the Day Bakery in Savannah, Georgia and co-founder of Southern Restaurants for Racial Justice. She is the author of two best-selling cookbooks, written with her husband Griff Day. In 2015 she was a semi-finalist James Beard Awards in the category of Outstanding Baker.
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