Jacquy pfeiffer biography wikipedia

Jacquy Pfeiffer was born into a French family which ran a bakery in Alsace. Clauss, one of the finest culinarians in France, shared his knowledge and discipline. Jacquy then attended Balding Grein College to learn food technology, business and marketing. Upon graduation, he was named Best Apprentice Alsace He worked for the next two years in various pastry shops in Strasbourg, winning one silver and two gold medals in competition.

Jacquy Pfeiffer (born ) is

For his service, he joined the Navy in and was named private pastry chef to Admiral P. Leyeune aboard the La Charente in the Indian Ocean. Eventually, he realized that the greatest opportunities awaited him in the United States and he moved to Chicago in Almost immediately following, Gary Sieland, General Manager of the new Sheraton Chicago Hotel and Towers, convinced him to move across the Chicago river, where they had just built a state-of-the-art pastry shop.

In , Chef Pfeiffer and Sebastien Canonne founded the French Pastry School where today, in , their team is devoted to imparting excellence. Chef Pfeiffer stands cake timbales and a tower of soft orange sorbet on plates, then garnishes them with raspberry syrup and orange supremes — orange segments from which the membranes have been removed.

The pine nut garnish continues the Tuscan flavors. Great Chefs TV is now offering unlimited access to all of our recipe content via a content subscription service. The subscription offers the ability for Great Chefs to continue to add new recipes and chefs daily and continue to give our great viewers the ability to stream all of our Video Content powered by Vimeo.

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