LaPatisserieP   News– the businessman behind LaPatisserie P Peter W. Yuen has over 15 years of food service experience primarily in the areas of baking and pastry. Enrolled in Pastry programs and additional courses in Plated Dessert, French Cake & Tart making, including Sugar and Chocolate Decorations and French Breads makes Peter a very qualified baker. Strongly skilled in bread making, dough lamination, sponge/chiffon cake making and wedding cake decorating.     News   2006 Peter W. Yuen winning The Best in Taste finalist out of 19 rising stars of the pastry world, selected to compete for the coveted title, Pastry Chef of the Year. Paris Gourmet presents the 17th Annual U.S. Pastry Competition which is America's most prestigious pastry competition. Peter Yuen showcases his talents by creating advance dessert recipes and highly technical sugar and chocolate sculpted showpieces. Sunday March 5, 2006 4:00-5:00pm winners announced at the International Restaurant & Food service Show of New York-Jacob K. Javits Convention Center, NYC Show piece theme-Carnival Around the World.     Back to top September/October--Regional selection on U.S. baking team Midwest Regional Winner -- Peter Yuen, La Patisserie P, Chicago, IL for more infomation go to www.bbga.org   October--Peter Yuen, Live demonstration at the American Baking Expo     Chicago Tonight--Channel 11 Ethnic Bakery   March Victory is Frosting on the Cake!   February www.fortheloveofchocolate.com www.mcleodusa.net     Back to top 2005 Owner/Pastry Chef, La Patisserie P, Chicago IL Manages all aspects of production in retail bakery.     January-February One of America’s most prestigious pastry event Paris Gourment-16th Annual U.S. Pastry Competition Peter Yuen 2005 Finalist, Pastry Chef of the Year, the title assigned theme is ROMANCE. The criteria of the competition is judged by the cake. Creative use of Cacao Noel Chocolate de Couverture and Ravifruit Fruit purees. Flavor, aroma, texture & structure. Showpiece: visual appeal, artistic presentation, technique, originality, logical execution. (link & image)   Bennison Bakery 2004 Atlantic Bakery Expo 2004 Live Demonstration! Peter Yuen, Pastry Chef and Bakery LaPatisserie P in Chicago IL will show us popular "Asian Sweet Breads" (link & image)      Back to top Bread Bakers Guild of America—Active membership (link & image) 3203 Marland Avenue, North Versailles, PA 15137—1629 412 823-2080 412 823-2495 fax email: info@bbga.org www.bbga.org   2003 Head Baker, Sofitel Water Tower, Chicago IL Co-ordinate all daily bread production and breakfast pastry. 2002 Certification in Boulangerie, Ecole Lenotre Paris 2001–2004 Lead Pastry Cook, Four Seasons Hotel, Chicago IL Responsible for all banquet dessert production. Alternate baker for breakfast pastries.   Pastry Chef, The French Mills, Chicago IL Trained and supervised new employees. Researched and developed new line of wholesale products. 2000 Certification of the L’Art de la Patisserie Program, The French Pastry School Biagio Settepani CMB (Certified Master Baker) Team Captain in National Pastry Team Competition P.Y team assistant and assisted in July of 2000 in Beaver Creek Colorado       Back to top Executive Pastry Chef, New Hong Kong Bakery, Inc. Chicago IL Managed day-to-day operation for multiple bakery sites. Crated and implemented all production recipes. Designed and marketed Asian baked goods. 1997–1998 Co-owner, Chief Production Operator, Great Panda Baking Co., Chicago IL Coordinated daily wholesale productions. Trained and supervised all staffs.   The Best Dessert- 3rd Place winner-1995 in Hong Kong Culinary Festival 1994–1995 Independent Consultant, Saint Honore Cake Shop Ltd., Hong Kong Collaborated in research and designed new line of desserts. Assisted in re-designing the centralized baking facility.     Back to top