Executive Pastry Chef Phillip Caramello gives classic desserts his own twist

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Executive Pastry Chef Phillip Caramello gives classic desserts his own twist

After years of fine-tuning his craft, a colleague encouraged Phillip Caramello to aim for the stars. He applied and was chosen to compete on Food Network – twice.



SHAYNA: IT ALL STARTED WITH A REPLY TO A NEWSPAPER AD. >> MY MOTHER SAW AN A IN THE PAPER FOR THE BAKER’S HELP. SHE SAID, YOU LOVE BAKING, DIDN’T YOU? I AM LIKE, I LOVE TO HELP YOU FROM TIME TO TIME, WHEN I WAS YOUNGER. SHAY: NA PHYLLIS GOT THE JOB. HIS ENTHUSIASM H ONLY HAS GROWN SINCE THESE FIRST DAYS AS BOULANGER SEL HPER AT FRENCH MEMORIES EN – >> I HAVE SEEN WHAT IT CAN DO FOR YOU BY BURDING YOURSELF. THAT’S A REALLY GOOD FEELING. SHAY: NA HE HAD SUCCESS AS A PASTRY CHEF AND SOME CUISINES AROUND MASSACHUSETTS. HE IS CURRENTLY IN A CATERING AND EVENT COMPANY IN SOMERVILLE. >> THE BOTTOM LINE, I WANT PEOPLE TO APPRECIATE THE THINGS I DO. WITH RESTORATION, IT’S A LOT OF DIFFERENT PLACES IN DIFFERENT THINGS. I WANT TO DO EVERYTHING. SHAYNA: A COWORK ENCOURAGED HER TO SHOT FOR THE STARS. HE CANDIDATED AND WAS CHOSEN TO COMPETE TWICE IN THE SUPPLY NETWORK. >> THE SHOW STARTS AND THE HEAD DROPS, YOU IN COMPETITION. FOR ME, IT’S TRADE AS USUAL. YOU BLOCK EVERYTHING ELSE. YOU FORGET THEAM CERAS, BELIEVE IT OR NOT. SHAY: NA ALTHOUGH HE DIDN’T DONE IT, IN HE IS SATISFIED WITH THE EXPERIENCE. >> I CAN DO WHAT I LOVE AND I CAN COMPETE ON THE NATIONAL STAGE. I AM GREAT FOR HAVING THIS OPPORTUNITY Y.SHAYNA: HE CAME BACK FROM NEW YORK LITTLE BEFORE THE COVID-19 CLOSURE AND THE FOOD INDUSTRY DEVASTATION. >> I THINK THIS YEAR IS GOING GOOD, I AM STARTING ON THE RIGHT FOOT, I WILL COMPETE. THE WEEK AFTER I RETURN, WE ARE CLOSING. SHAY: NA STIR CRAZY, HE’S BACK DOING WHAT HE LOVES. >> DO A LOT OF SMALL CEREMONIES. MAYBE GROUPS OF 20. MAYBE A CEREMONY WEDDING CAKE AND THEN LOTS OF MINI PASTRY AND INDIVIDUAL PASTRIES. SHAY: LIKE ITS VERSION OF A NAPOLEON: PFUF PASTRY WITH A CHOCOLATE TOPPING AND A PEANUT BUTTER TOP. >> I LOVE EVERYTHING MY OWN CREATIVE TOUR ON THINGS, SO I WILL TAKE THE CLASSICS AND CHANGE THE FLAVOR FLAVOR. IT MAY HAVE THE SAME NAME, BUT I COULD CHANGE TWO COMPONENTS TO SHOW YOU A BIT OF ME. ERIKA: THE SIGNATURE PASTRY FOR PHILIP IS CALLED THE CARAMELLO. HE IS NAMED AFTER THE OLD CANDY BAR AND BIEN SR, HIS OWN LAST NAME. IT IS ALSO THE PASTRY THAT WON ITS BOSS DURING HIS INTERVIEW. HE TELLS US THAT HE IS STILL WORKING AT HOME BUT HIS NEW JOB AS A CFHE ECEXUTIVE BAKER IN THE BOSTON SEAPORT DISTRICT. THIS IS THE CHRONICLE FOR TONIGHT.

Executive Pastry Chef Phillip Caramello gives classic desserts his own twist

After years of fine-tuning his craft, a colleague encouraged Phillip Caramello to aim for the stars. He applied and was chosen to compete on Food Network – twice.

Phillip Caramello has worked as a pastry chef in several Massachusetts kitchens. He is currently the Executive Pastry Chef of Cuisine Chez Vous, a catering and event organization in Somerville.

Phillip Caramello has worked as a pastry chef in several Massachusetts kitchens. He is currently Executive Pastry Chef at Cuisine Chez Vous, a catering and event organization in Somerville.


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