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Article: Moulding a mentor: Bob Hartwig, chef instructor at The French Pastry School in Chicago, gives his take on industry trends, pastry versus confectionery and the trials of making chocolate.(ARTISAN IN ACTION)
- Article from:
- Candy Industry
- Article date:
- March 1, 2009
- Author:
CopyrightCOPYRIGHT 2009 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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"In order to challenge yourself and grow, you have to be slightly uncomfortable with what you're doing," says Bob Hartwig, chef instructor at The French Pastry School in Chicago. He relates this statement to the way 16-yearolds feel their first time driving. No surprise then that Hartwig's assertion also applies to his career path.
Taking his own advice, Hartwig accepted various career opportunities in Chicago, such as Rhapsody and Mango restaurants, the Chicago Marriott Downtown Magnificent Mile and the Four Seasons Chicago. Although hired as a pastry chef at each location, he nevertheless created various kinds of candies at each locale.
But before ...
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Article: French pastry chef Gaston Lenotre dies at 88
AP Online;
January 8, 2009 ;
700+ words
... ... credited with taking a new approach to pastry-making, notably making it lighter and less sugary. Pierre Herme, a noted French pastry chef who apprenticed under Lenotre, said that Lenotre can be considered the father of modern-day pastries. The pastries ...
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