Andreas Proisl, executive pastry chef at Isleworth Country Club in Windermere, Fla. has been named 2010 Pastry Chef of the Year, by the American Culinary Federation at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2-5. The ACF Pastry Chef of the Year award, established in 2004, and recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. Colleagues first nominated the four finalists for their respective regional award because of their creativity, talent and passion. Then, chefs competed and won regional titles.
Proisl received the national award after competing against the three other finalists in a live competition Aug. 4. Chefs had 3 hours, 30 minutes to prepare, cook and serve a decorated torte/cake, contemporary dessert and hot restaurant-style dessert. A panel of judges selected the winner. Proisl’s menu was: an almond soufflé cake with peach sorbet, raspberry/peach compote and peach sauce; Splenda pineapple mousse carrot cake with braised pineapple, sugar-free vanilla ice cream, pecan crunch and strawberry jelly; and a vanilla, orange and hazelnut torte.
Proisl has more than 25 years experience in the pastry field. Trained in Vienna, Austria, he specializes in European pastries, classic Viennese, breakfast and French-style pastries and chocolate and sugar showpieces. At Isleworth Country Club, where he has worked since 2000, he provides desserts and specialty wedding cakes for the restaurants and banquets. In 1990, he moved to the U.S. and worked as assistant pastry chef at the Hyatt Regency Westshore, Tampa, Fla., before he was promoted to executive pastry chef. Prior to joining the staff at Isleworth, he worked as executive pastry chef at the Hilton in the Walt Disney Resort, Lake Buena Vista, Fla. He is a member of ACF Central Florida Chapter.
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