Pastry Arts Magazine Feature

I was so humbled and excited when Pastry Arts Magazine reached out to me a while back to feature me in their upcoming issuesnot one but TWO!They also asked me to be a part of their Virtual Summit this year by submitting an online class.

Being recognized as a raw dessert chef among some of the best pastry chefs in the world means this category of desserts is gaining much more popularity and plant-based is now the norm. When I first started making raw desserts, it was still a very small niche market.

Raw desserts have now exploded over the last few years and I couldn’t be happier to see more people opting for healthier versions that are raw, vegan and gluten-free made with nutritious ingredients. More people are now realizing that they taste just as good or most of the time, even better!

This is one comment I receive so often; people are stunned at how good raw desserts taste. Living foods are more flavorful because nothing tastes better than real food! That’s where all the flavor is. This comment came recently from of our online students – a chef who had no experience with raw desserts and she was blown away by how amazing everything tasted.

This industry is going to just keep exploding and I couldn’t be more excited for the future! Seeing all our graduates offering plant-based desserts in their businesses means more people are wanting plant-based options.

If you’re interested in checking out the last two issues of Pastry Arts Magazine, they are only $9.99!