Andreas Proisl, left, the 2010 ACF
Pastry Chef of the Year, is congratulated
by Greg Acken, director of food
service sales and marketing, McNeil
Nutritionals, LLC/Splenda®.
executive pastry chef for the past 10
years. Proisl considers himself like an oak
tree with its roots firmly planted at the
club. He gets pleasure from working at
such a prestigious venue where attention
to changing menus and a variety of pastry
techniques and displays enhance the
dining experience for members. “It is the
best job I have had,” he says.
He enjoys keeping the members happy and
works to satisfy their requests. Help in that
department comes from his assistant of five
years, Joanne Campbell. She helped to keep
the pastry department running, especially
while he was working on the competition,
and Proisl calls her “a great assistant.”
He also credits Brian Moll, CC, who
assisted him during the competition. “He
is a line cook at the club, a young, talented
chef and a real go-getter. He made me
look so good, and was always two steps
ahead the whole time.”
READY TO COMPETE
Proisl prepared for the competition using a
step-by-step approach with lots of trial and
error. He was honored to be competing
against the other regional pastry chefs,
and planned his strategy accordingly. He
started with concepts, ideas and recipe
development, then considered what the
judges would enjoy. He began his serious
practice sessions about six weeks before
the competition. Working and consulting
with several chefs, he made, tasted and
Recipe:
Ingredients:
Pastry Chef of the Year
2 cups determination
3 cups inventiveness
2-1/2 cups creativity
4 cups outstanding*
*outstanding may be substituted
with freakin’ awesome
Congratulations to Andreas Proisl and all the fantastic and
extremely talented competitors he was able to triumph over
at this year’s American Culinary Federation show to become
the Pastry Chef of the Year.
Well done, Andreas. We’re grateful to have been part of this
momentous event.
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8/13/10 1: 28 PM
