Pastry Chef David Guas, Chef and Owner of Damgoodsweet Consulting Group, returns again to The Today Show on Friday, September 21, 2007.  Guas will demonstrate his recipe and technique for making decadent Mini Espresso Cakes with Fresh Raspberries and Chantilly Cream.  The segment will air in the new 10:00 hour (ET) on NBC.  This marks Guas' eighth cooking segment on the program.

Damgoodsweet consulting group marks the start of Guas' entrepreneurial career.  After ten years as the Executive Pastry Chef of Acadiana, Ceiba, DC Coast, and TenPenh restaurants in Washington, DC, Guas is now a private consultant to restaurants and restaurant groups around the country, developing dessert menus, advising pastry staff, and sharing his considerable expertise.  Guas is also engaging in some local pastry catering, instructing cooking classes, and finishing his first dessert cookbook, to be published sometime early in 2008.

In 2004, Guas was recognized by his peers as Washington’s Pastry Chef of the Year.  Bon Appétit singled Guas out as one of eight Star Pastry Chefs in the country.  He and his desserts have also been featured in magazines such as Food&Wine, Gourmet, Esquire, Bon Appetit, Cottage Living, Southern Living, Food Arts, Chocolatier, Pastry Arts & Design, National Culinary Review; and periodicals like The Washington Post and New York Times, amongst many others.