Chef B's Creations: Graduation Final Project PCI

Sunday, April 15, 2012

Blown Sugar Swan and Pastillage Accessories

Cornelli Lace Work on Rolled Fondant

About Me

After almost 25 years in the retail industry, as a manager and supervisor, I made the decision to abruptly change careers to pursue my passion.

In July of 2004, I began classes at the Pennsylvania Culinary Institute. I pursued the “Le Cordon Bleu” course in Patisserie and Baking with great success, graduating salutatorian of my class in 2006.

While attending classes, I worked at the popular hot spot “Eleven”, a contemporary restaurant in the strip and cultural district of Pittsburgh. It is one of the few restaurants in the Pittsburgh area to have a separate kitchen for making their own desserts, pastries and breads.

Upon completing classes, I was successful in obtaining an externship at “The Greenbrier Resort” in White Sulpher Springs, WV. This, over 200 year old resort, is often referred to as “America’s Resort”. I enjoyed my time there and learned a lot, working with over 100 Chefs, including 20 Pastry Chefs and Bakers. I was very blessed to work under Executive Master Chef Timmins and Executive Pastry Chef Frederick Monti. My time there was only a couple of seasons because it was far from my family causing us to live apart.

In 2007, I obtained the position of Pastry Chef at “Oakmont Country Club” in Oakmont, PA. Shortly after beginning to work there, we hosted the 2007 USGA Men’s Open. What an Experience! I continued there for 2 more years, gaining experience in production for multiple events and the main dining room.

At that point, I left Oakmont Country Club and began the process of creating “Chef B’s Creations”. In September 2010, I took the position of Chef at “Alexandra’s Tea Room” in Springdale, PA. This allowed me to expand my repertoire in food preparation and gave me the ability to use their kitchen to grow Chef B’s Creations”.

I find myself doing something I love, within blocks of my home. I am enjoying a very unique part of the restaurant business and also growing my own business in the same place. What more could you ask for!

~Pastry Chef Brian Boring C.P.C.

Chef B's Creations

Sunday, April 15, 2012

Graduation Final Project PCI - Wedding Cake

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