Miami Pastry King, Lebanese chef Antonio Bachour

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Antonio Bachour (1975 in Puerto Rico), from Lebanese parents who left Lebanon before he was born.
In the past few years, Bachour’s talent has flourished. In 2011, he was a finalist at the International Chefs Congress Pastry Competition. Dessert Professional Magazine recognized him as one of the top ten pastry chefs in the nation, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator Today, he judges pastry competitions and teaches workshops at culinary schools around the world. He has thousands of followers on social media.
Bachour is a graduate of Johnson & Wales University, and has studied at the Valrhona cooking school.
The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in a great career and two books.

In the past few years, Bachour’s talent has flourished. In 2011, he was a finalist at the International Chefs Congress Pastry Competition. Dessert Professional Magazine recognized him as one of the top ten pastry chefs in the nation, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator Today, he judges pastry competitions and teaches workshops at culinary schools around the world. He has thousands of followers on social media.
Bachour is a graduate of Johnson & Wales University, and has studied at the Valrhona cooking school.
The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in a great career and two books.


His versatility and ability to combine all sorts of flavors and techniques play a leading role not only in the plated dessert, but also in many other pastry products: verrines, macarons, bonbons and tarts. A wide range of creations gathered in an illustrated book which include step-by-step directions and detailed data of all type of components (ice cream, sorbets, cakes, croustillants…). The book is available for pre-order at http://chefsconnection.com


On the heels of releasing his second cookbook, the tireless, social media-happy Antonio Bachour will open his own eponymous bakery and café on Brickell Avenue, in Miami Florida.
But what exactly makes his desserts so special? “I don’t consider myself the best, but nobody in Miami makes cakes like I do,” he says. “If I’m going to be a pastry chef, then I’m not going to be mediocre. I don’t want to do things like everybody else.”


When the 38-year-old was a kid, his family owned traditional pastry shops — selling pan sobao, flan, and Spanish-style cakes piped with colorful meringues and filled with pastry cream. At age 17, he was given a locale of his own. But Bachour immediately clashed with the old-school chefs. They deemed the young man’s sweets too radical.



The story of Antonio reminds us of the new movie “FROM BOMBAY TO PARIS – THE HUNDRED FOOT JOURNEY”, which is the story of a young Indian man who moves to france with his family, and becomes a successful chef.
Source: Glamroz
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