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2 Disney Culinarians Named Top Pastry Chefs in America

2 Disney Culinarians Named Top Pastry Chefs in America


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One of Stefan Riemer’s most recent projects was developing desserts for Pandora - The World of Avatar in Disney’s Animal Kingdom

The blueberry cream cheese mousse at Satu'li Canteen, a restaurant in Disney's Pandora - The World of Avatar.

Stefan Riemer and Olivier Saintemarie have been named to this year’s Dessert Professional magazine list of Top 10 pastry chefs in America.

Both became interested in the field as children.

Riemer, the executive pastry chef on the Culinary Development team for Walt Disney Parks and Resorts, started making gelato in his father’s shop in Germany.

He later traveled the world to build his skills. “My goal was to work in every level of the culinary profession — as a baker, confectioner, chocolatier and pastry chef.”

Riemer became a Master Pastry Chef, working in bakeries, hotels, restaurants and entertainment companies before joining Disney in 1999.

“Since the time I was young, I always wanted to work in the United States,” Riemer said. “I was reading Mickey Mouse comic books as a kid and when the opportunity to work for one of the most iconic American companies in the world came, I was thrilled to be a part of the magic.”

One of Riemer’s most recent projects was developing desserts for Pandora — The World of Avatar in Disney’s Animal Kingdom. The blueberry cream cheese mousse can be found at restaurant Satu’li Canteen; the pineapple-cream cheese Pongu Lumpia is served at drink stand Pongu Pongu.


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


20 Cookbooks Every Chef Should Read

Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection.

It has never been clearer that the home cook is capable of earning the respect of the professional chef. From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world.

An inside look at The Flavor Bible

As a culinarian and food critic, I am often asked by family and friends where I draw inspiration from. Though I rarely use recipes that aren’t my own, I do own a small library of cookbooks that I’ve learned from and that continue to inspire me when I’m in the mood to cook but can’t figure out what I want to make.

There are three things I take into account when preparing food.

1. It must be beautiful.

It has to have panache it has to be artistic and ideally, there should be some showmanship involved. After all, food is art.

2. It must taste phenomenal.

If it’s not perfect, don’t serve it. Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate.

3. It must be special.

No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food. There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it.

It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, I guarantee you’ll find each of these is worth every penny.

The Professional Chef by the CIA


Watch the video: Disney Top 10 Chefs (May 2022).