|
Customers
have raved that his plated desserts remind them of a Jean Muro painting in
appearance and the best French pastry shops in flavor, while others have
remarked that his stunning creations look too good to eat. An artist at
heart, Brian studied at The Culinary Institute of America where he was able
to combine his love of drawing and painting with the art of pastry.
His culinary background has taken him into the most high-profile kitchens
from Long Island to New York and Washington, D.C. At Panama Hatties
(Huntington Station, L.I.) he was the premiere pastry chef garnering their
first four star review. At Blue Water Grill (New York, NY) he worked as
Executive Pastry Chef and Assistant Corporate Pastry Chef of the BR Guest
Restaurant Group producing desserts for the company’s restaurants
including: Park Avalon, Ocean Grill, Atlantic Grill, Blue Water Grill,
RubyFoo's, Coconut Grill and Isabella's. In Washington he worked as
Executive Pastry chef at Occasion Caterers, one of the leading catering
facilities in the nation's capital and Les Halles, a French brassiere and
steakhouse.
Over the years Brian has placed in a multitude of local pastry competitions
including the "Sweet Dreams Chocolate Exhibition" supporting the Cody Center
for Autism and Developmental Disabilities at Stony Brook University
Hospital. He won rave reviews for his individual desserts including, passion
fruit crème brulee, semi frozen chocolate malted and his illegal chocolate
pudding. At the "Evening of Good Taste," competition sponsored by South
Nassau Community Hospital Brian took second place two years in a row for his
camp fire s’mores and beer creation and this year, 2006, Brian took
"First Place For Pastry" with his newest creation ......... "COCO
PASSION BANANA". Additional awards include first place for
desserts at the “Toast of the Town” competition in support of The United
Cerebral Palsy Foundation. Guests at the event enjoyed watching Brian in
action as he fire roasted homemade marshmallows for his decadent s’mores
dessert and whipped up his new wave egg cream sensation that he served with
a warm buttered pretzel. He is not driven by competitions but the thrill of
meeting the public and hearing their praise of his fine crafted creations is
all the rewards he needs.
No matter what Brian crafts the final product for him is always the same,
to combine flavors and textures in unusual and pleasurable ways.
|
