Professional Class: Training With Pastry Chef En-Ming Hsu
July 16 - July 19$895
Pastry Chef En-Ming Hsu resides in the Las Vegas, Nevada area. A native of Richmond, Virginia, it was her work experience at a Connecticut catering company that led her to pursue a career as a pastry chef. En-Ming was the first student to receive a Baking and Pastry Associate Degree from the Culinary Institute of America in Hyde Park, New York.
In 1994, En-Ming joined The Ritz-Carlton Chicago Hotel. She served as Executive Pastry Chef from 1997 to 2004. Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. Currently, as an independent pastry chef and consultant, she shares her knowledge as a guest chef instructor at leading culinary institutions worldwide, including The French
Pastry School in Chicago where she is a faculty member. As Pastry World Champion, En-Ming is often invited to serve as a jury member of competitions including U.S. Pastry Competition’s Pastry Chef of the Year, National Pastry Team Championship, and World Pastry Team Championship. In 2009, she was Special Advisor for the inaugural International Patisserie Grand Prix held in Tokyo. In 2015, En-Ming partnered with King Arthur Flour and Craftsy to produce an online class Modern Methods for Classic Cakes, available on Mybluprint.com.
En-Ming credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in the design and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate and sugar showpiece work. Additional creations include a wide variety of classic European and American pastries, chocolate and sugar confectioneries. She also enjoys exploring the local farmers’ markets to find inspirations for her award-winning desserts.
In 2001, En-Ming served as Team Captain of the first U.S. pastry team to take the Gold Medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world’s finest pastry chefs. She returned to the Coupe du Monde in 2003 to serve as President of the International Jury and served from 2005 through 2009 as Jury President and Manager for Team USA. En-Ming is a founding board member of Club Coupe du Monde de la Patisserie USA.
In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2009, she received the Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University, Charlotte Campus. She was also recognized by Académie Culinaire de France as Dame de l’Année 2009. Other awards include “Lifetime Achievement Award” in 2008 by Paris Gourmet, “Distinguished Visiting Pastry Chef” in 2007 and 2008 by Johnson and Wales University, “Best Pastry Chef In Chicago” in 2003 by Chicago magazine, “Best Pastry Chef in Chicago” at the Jean Banchet Chef’s Gala in 2002 and 2004, and “One of the Top 10 Pastry Chefs In America” in 1998 and 2001 by Chocolatier and Pastry Art & Design magazines. She was a “Rising Star Chef of 1999” for the James Beard Foundation. In 1997, she was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition held in New York City.
En-Ming’s work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef’s Magazine, Pastry Art and Design, Pastry’s Best, and Shelter magazines. Her recipes were also published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef’s Apprentice, and Essentials of Nutrition for Chefs. En-Ming’s instructional DVD Chocolate Pastries Made Simply At Home is available on her website www.pastryresource.com.
En-Ming is a member of Les Dames d’Escoffier, Académie Culinaire de France, and Research Chefs Association.