L’Academie de Cuisine graduate wins Oustanding Pastry Chef of the Year

Angela Pinkerton, an alumna of L’Academie de Cuisine (LAC) professional pastry arts program won Oustanding Pastry Chef of the Year at the James Beard Awards ceremony in New York City. "This talented young woman brings her creativity and dedication to her craft every day,” said Chef Francois Dionot, founder and director of L’Academie de Cuisine. 

Pinkerton graduated from LAC’s professional pastry arts program in 2006. Before she ever knew she wanted to be a pastry chef, Pinkerton majored in biology at Kent State. She began her career in pastry while in college decorating cakes at a local bakery. After graduating, she decided to become a pastry chef and enrolled in LAC’s pastry arts program.

From L’Academie, Pinkerton completed her externship in the pastry kitchen of The Ritz-Carlton in Arlington, Virginia before making the move to New York City where she eventually became executive pastry chef at Eleven Madison Park. At this four-star restaurant Angela collaborates closely with chef Daniel Humm to create desserts that are at once sophisticated, seasonal and delicious, perfectly complementing the restaurant’s modern French cuisine.
 
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