JWU Chef Stamm Named Top Baker, Publishes First Book

Chef Stamm teaching advanced techniques to students.PROVIDENCE, RI – March 15, 2012 – Move over Donald Trump — you’re not the only one to corner the apprentice market. Chef Mitch Stamm’s new book, “The Pastry Chef’s Apprentice” (Quarry, 2011), is tastier, full of nourishment, and art for art’s sake, not ratings.

Stamm, an associate instructor in the International Baking and Pastry Institute at JWU’s College of Culinary Arts, has extracted the basics of his craft, blending a heavy amount of insight from some the world’s most creative pastry chefs, to serve up a unique insider’s guide to creating and baking sweet confections and pastries. Named one of the “Top 10 Bread Bakers of 2011” by Dessert Professional, Stamm has compiled chef’s recipes, kitchen wisdom, and top-notch expertise all in one beautifully illustrated handbook. As the publisher’s notes claim, “The only other way to find information of this caliber, from this many great teachers, is to go to culinary school.”

Through a Q&A narrative, Stamm offers 17 intimate profiles of world-class pastry chefs, including Kanjiro Mochizuki, executive pastry chef at the Imperial Hotel in Tokyo, Sébastian Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, and Kirsten Tibballs, found of Savour Chocolate and Patisserie School in Melbourne. The book also contains informative chapters on ingredients, equipment, and techniques.

“The Pastry Chef’s Apprentice” should come with a warning: the photos of pastries, creams and chocolates are good enough to eat.

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