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David Lebovitz

Named one of the "Top Five Pastry Chefs in the Bay Area" by the San Francisco Chronicle, David Lebovitz is a veteran of Alice Waters' legendary restaurant Chez Panisse in Berkeley, California where he received his training. He spent over twelve years at Chez Panisse in the pastry department creating desserts to compliment the seasonal menus which changed on a daily basis. He has been featured in such publications as Chocolatier, Gourmet, Condé Nast Traveler, Fine Cooking, Cook's Illustrated, Bon Appétit, The New York Times, and People Magazine.

A consultant and enthusiastic cooking instructor; his classes feature original and outstanding desserts that are easy to prepare using the best seasonal ingredients.

As the pastry chef at Bruce Cost's critically-acclaimed Monsoon restaurant in San Francisco, which featured authentic Chinese and southeast Asian cuisine, Chef Lebovitz used traditional Asian ingredients and infused flavors into desserts that were traditional and sensitive to the culture. David attended Callebaut College in Wieze, Belgium and has trained in baking and the art of confectionary at the Ecole Lenôtre in Paris.

Most recently, Chef Lebovitz has completed his first book titled Room For Dessert for HarperCollins. This highly-anticipated book includes many of the desserts that he created at Chez Panisse and Monsoon. All the recipes in the book are intended for the home cook as well as professionals. David is also co-authoring the forthcoming book The Collective Wisdom of the Baker's Dozen to be published by Broadway Books, in collaboration with Marion Cunningham, Flo Braker, Alice Medrich, Carol Field and others.


 

David shares some of his favorite recipes with us-


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