on Mar 23rd, 2010Gale Gand
Gale Gand, Consulting Pastry Chef
Chicago’s Gale Gand, recognized in 1994 as one of Food & Wine’s Top Ten Best New Chefs and pastry chef of the year by both The James Beard Foundation and Bon Appétit magazine in 2001, has consistently received stellar reviews for her desserts.
Pat Bruno, restaurant critic for the Chicago Sun-Times, has declared Gand, “one of the best pastry chefs in the United States.” Esquire’s John Mariani proclaimed effusively, “…every dessert I tried was poetic. They should be: They are made by the city’s best pastry chef, Gale Gand.” Gand has her own Root Beer company and is also an accomplished cookbook author with five titles to her credit, including “Gale Gand’s Just a Bite” and “Gale Gand’s Short + Sweet”, as well as “American Brasserie”,”Butter Sugar Flour Eggs” and most recently “Tru: A Cookbook from the Legendary Chicago Restaurant” with culinary partner Rick Tramonto.
Host of the Food Network’s “Sweet Dreams,” Gand has extensive television and broadcasting experience, including behind-the-scenes work and appearances on “Oprah”, as well as appearing on the PBS program, “Baking with Julia” in 1996. Gand’s hotel restaurant history, with Tramonto, include cooking at the Strathallen Hotel in Rochester (where they met) under the tutelage of Chef Greg Broman. After a move to Chicago, they were asked by the legendary Bob Payton to transform the kitchen and cuisine at his award-winning country-house hotel, Stapleford Park, outside London. They received the coveted Michelin Guide’s Red “M” after only a year at Stapleford, a feat not accomplished by an American in five years. When they returned to Chicago in 1993 after this three-year experience abroad they worked at Chicago’s famed Pump Room and also at Hotel 21.
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