bake - February 2017 - 34

chocolate & decorating

recommends a chocolate glaze made with Guittard 100%
Minuit, along with other ingredients (see formula of the month
on page 50 of this issue).
"The glaze on this verrine is pretty nice," he says. "There's a
shine to it, and a lot of dark chocolate."
A depth of pastry experience
Growing up in Issaquah, Washington, Wressell credits much of
his culinary career to his grandmother. When he was seven, the
duo would watch The Galloping Gourmet and were entranced
by the ﬂipping, stirring, and sautéing, Wressell decided to become a chef.
As a young adult, he enrolled in the Washington State Chef Association Culinary program and continued to garner pastry expertise
through positions at the Westin Hotel in Seattle, Watergate Pastry
in Washington D.C. where he worked with Jean-Louis Palladin
and the Breakers Hotel Sky Room in Long Beach, California. He
worked at the Four Seasons in Philadelphia in 1986 and remembers this as a formative time working with executive chef JeanMarie Lacroix "who was brilliant with food and people."
In 1987, Wressell was named executive pastry chef at the Four Seasons Hotel in Beverly Hills. It was here that he wooed the hotel's
celebrity clientele with the sweet creations of his hands and humor. While at the Four Seasons, Wressell made the City of Beverly
Hills' 75th Anniversary cake, a gâteau enjoyed by 10,000 people.

34 < FEB 2017 | bakemag.com

A STORIED HISTORY IN CHOCOLATE
Guittard Chocolate Company is a 148-year-old fifth
generation family owned and operated chocolate
company in the San Francisco Bay Area. It was
founded during the Gold Rush by Etienne Guittard, a Frenchman from Tournus, France, who
came to California to look for gold. He brought
chocolate made by his family's chocolate factory in
France and soon discovered that newly rich miners
would pay a premium for the treat. He went back
to France to master the craft and came back in
1868 to establish Guittard Chocolate Company in
San Francisco.
Today, under the leadership of fourth generation chocolate maker and chief executive officer
Gary Guittard, the company continues to thrive,
responsibly source cacao and ingredients to make
high quality chocolate products for food manufacturers, chefs, confectioners, ice cream makers
and home bakers. Gary's daughter Amy (marketing) and nephew Clark (international sales)
represent the fifth generation of the family to join
the business.

http://www.bakemag.com

bake - February 2017

Table of Contents for the Digital Edition of bake - February 2017

bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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