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David Guas, the Executive Pastry Chef of Acadiana, Ceiba, DC Coast, and TenPenh, leaves Passion Food Hospitality after nearly ten years to launch his own entrepreneurial career as a private consultant, boutique pastry caterer, and dessert cookbook author, his first book to be published sometime in 2008. Towards the end of 2008, we can all look forward to renewed access to Guas’ sweet treats, when he opens Bayou Bakery in McLean, Virginia [exact location to be determined]. The name is a nod to his roots in Louisiana and his culinary inclination; another strong influence is his Cuban heritage, through his Havana-born father. If what the restaurant critic of The Washington Post writes about Guas’ work is any indication – “I have yet to find a single dessert I can say no to” – that “damgoodsweet” will be well worth the wait. In 2004, David Guas’ talent and creativity earned him the title of Pastry Chef of the Year from the Restaurant Association of Metropolitan Washington. Bon Appétit magazine named him one of eight pastry chef “Dessert Stars” in the country in an issue that featured his Mexican Vanilla Bean Cheesecake with Guava Jelly and Mango Lime Salad on the cover. Other publications that have recognized his irresistible desserts include Food & Wine, Cooking Light, Food Arts, Chocolatier, Pastry Arts & Design, Esquire, Nation’s Restaurant News, The Washington Post, Foodservice Monthly, Redbook, Cottage Living, Where Washington, and Washingtonian. Guas has made regular appearances on NBC’s Today Show, de-mystifying everything from pastry dough to Mardi Gras king cakes for the nationwide viewing audience.
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