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A renowned pastry chef and maître chocolatier, Michael Washer attended Kendall College in Evanston, IL where he earned an A.A.S. Degree in Culinary Arts.
Actually he is the corporate pastry chef of Cenitare, a restaurant development and management company that brings culinary, wine and service expertise to its properties.
Since 2002 he has been the executive pastry chef of Wolfgang Puck Catering and Events, a catering company with capacity to serve up to 2,600 guests that operates in several states in the US Northwest.
His specialty is the use of fresh seasonal ingredients in desserts where chocolate is the main component. He has also worked at several Chicago hotels such as Hilton Chicago & Towers, Four Seasons and Fairmont, where he was in charge of big banquets and dessert menus for six restaurants. He has been a teacher at the Illinois Institute of Art in Chicago and currently teaches cake decorating, pastries and patisserie at the College of DuPage in Glen Hellín, IL.
He has also worked at the Park Hyatt Hotel and the Ritz Carlton Hotel in St. Louis, Mo. Mr. Washer has been chosen as finalist in important pastry competitions and has been invited to appear in several TV shows. He is interested in single-origin chocolate and its history. |
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