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Sweet Success for Pastry Chef David Guas DC MODERN LUXURY, 2008 – David Guas selected as one of three hot chefs to watch in Washington, DC. THE TODAY SHOW [NBC Television] – live cooking segments featuring David Guas July 2008, desserts made with herbs September 2007, no-bake desserts May 2007, tips for baking with/making doughs July 2006, desserts made with berries March 2006, desserts made with honey July 2005, no-bake desserts April 2005, desserts made with rhubarb January 2005, Mardi Gras sweets November 2004, Latin desserts FLAVOR & THE MENU, 2008 – David Guas included in a dessert feature about “the savory side of the kitchen” in “Top 10 Trends 2008, Top Dessert Trend, Sweets: Salty, Spicy & Savory” CHOCOLATIER, Summer 2007 – “Showcase” column features David Guas’ flan HEALTH, June 2007 – David Guas’ Nutty Popcorn Bars featured PASTRY ART & DESIGN, December 2006 – David Guas featured in “Signature” column ESQUIRE, November 2006 – John Mariani named Acadiana one of the best new restaurants of 2006 and featured David Guas’ “decadents desserts…The warm white-chocolate bread pudding with salted macadamia-nut ice cream and butter-rum sauce tastes as if it’s about ten thousand calories per spoonful – and worth it.” THE WASHINGTON POST, May 2006 – David Guas’ Lemon Doberge Cake featured as “Worth the Trip” WHERE WASHINGTON, March 2006 – David Guas’ churros featured SOUTHERN LIVING, March 2006 – two-page feature on David Guas’ desserts at Ceiba REDBOOK, March 2006 – David Guas’ “mouthwatering desserts” featured DC MODERN LUXURY, November/December 2005 – David Guas’ sorbets receive high praise, and Amanda McClements writes, “The lemon doberge cake [at Acadiana], a New Orleans classic, could easily star on a Martha Stewart magazine cover.” THE WASHINGTON TIMES, October 2005 – Corinna Lothar, in a review of Acadiana, writes, “A prudent diner will save room for pastry chef Guas’ sensational desserts.” DC MODERN LUXURY, September/October 2005 – David Guas’ churros are deemed “pure pleasure” HOT CHOCOLATE, 2005 – David Guas’ recipe for churros included in book by Michael Turback WASHINGTON, DC, NATIONAL CAPITAL RESTAURANT AND HOSPITALITY AWARDS, 2004 – Pastry Chef of the Year CHOCOLATIER, October 2004 – David Guas’ Spiced Apple Nut Cake “is not to be missed.” COTTAGE LIVING, September/October 2004 – extensive feature on David Guas entertaining at home, includes recipes DIVERSION, September 2004 – At Ceiba, “…desserts like churros to dip in thick hot chocolate are among the showstoppers.” BON APPÉTIT, September 2004 – David Guas’ Camote Tarte Tatin featured CONDÉ NAST TRAVELER, May 2004 – “talented pastry chef David Guas” featured in “Hot Tables” issue WASHIGTON FLYER – March/April 2004 – “You’ll adore pastry chef David Guas’s [sic] cinnamon-dusted churros (accompanied by Mexican hot chocolate shooters) and traditional flan (sugar, eggs and cream shine in all their natural purity.” WASHINGTONIAN, January 2004 – Of his desserts at DC Coast: “Guas’s buttermilk beignets with café au lait crème brûlée is a delicious taken an [sic] a traditional New Orleans treat.” WASHINGTONIAN, December 2003 – David Guas’ desserts are “worth saving room for. Most spectacular is a plate of warm churros” THE WASHINGTON POST, December 2003 – David Guas’ Calabaza Fritters featured in “The Sunday Source” THE WASHINGTON POST, December 2003 – restaurant critic Tom Sietsma writes, “I have yet to find a single dessert I can say no to.” THE WASHINGTON POST, 2003 Dining Guide – Tom Sietsema wrote, “…the silken flan, treated to a drift of caramel cream, tastes like comfort food gone to finishing school.” BON APPÉTIT, September 2003 – David Guas featured as one of the decade’s “Dessert Stars;” his Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad is featured on cover. “Why he’s a star: for the versatility and cunning in his approach to comfort desserts – jumping far, but always sticking the landing.” FOOD & WINE, November 2002 – David Guas’ “irresistible” Sticky Toffee Pudding featured NATION’S RESTAURANT NEWS, November 2001 – David Guas featured in “Culinary Currents” column CHOCOLATIER, November 2001 – Guas’ Café au Lait Crème Brûlée with Buttermilk Beignets featured SANTE, Sept/Oct 2001 – Guas’ Asian-inspired chocolates served on a dramatic teak tea wheel at TenPenh featured. FOOD ARTS, November 2000 – Guas contributes an article about his research trip to Indonesia, developing the dessert menu for TenPenh.
WASHINGTON CITY PAPER, October 2000 – “Pastry Chef David Guas handles the
pressure of following a tough act with steely confidence.” |
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