|
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-
|
