Guittard Guest Chef Series
Join Chefs Della Gossett and En-MIng Hsu in a farmer’s market class.
Begin with a visit to the Santa Monica Farmer's Market. Meet the vendors who bring in the best of the season and shop for a selection to work with. Back in the kitchen at Guittard Studio, create desserts and confections that inspire your current seasonal menu or make some preserves to store for the future.
About The Chefs
Chef Della Gossett
Della Gossett earned her bachelor’s degree in Arts Education and Painting from the University of Illinois, Champaign-Urbana. Following her studies, she received an offer from Trio restaurant in Evanston, Ill., where she stayed for six years working with nationally-acclaimed pastry Chef Gale Gand, and later with Executive Chef and restaurateur Shawn McClain. In 2000, Gossett moved to New York to work at Atlas in Central Park South. Gossett returned to Chicago in 2001 to work at Charlie Trotter’s, the Mobil Five Star, AAA Five Diamond restaurant and winner of 10 James Beard Foundation awards. She remained there as the pastry chef for nearly a decade. Gossett regularly participated in The Charlie Trotter Excellence Program. Three times a week she and members of her team taught local high school and middle school students about the importance of pursuing excellence, no matter what the activity. Following her time with Charlie Trotter, Gossett accepted a coveted role as Pastry Chef Instructor in The French Pastry School’s L’Art de la Pâtisserie −the professional pastry and baking program. It was a prime opportunity for Gossett to share her many years of restaurant experience with her students. Gossett’s philosophy on the pastry arts includes fidelity toingredients along with the celebration of experimentation and creativity. In 2012, Gossett was approached by legendary chef Wolfgang Puck to join his team at Spago and lead the pastry department at his iconic restaurant.
Gossett is a member of Les Dames d’Escoffier and Women Chefs and Restaurateurs.In 2011, she won the National Pastry Team Championship with team captain Donald Wressell and her fellow French Pastry School instructors, Joshua Johnson and Scott Green. The team went on to earn the Silver Medal in the 2012 World Pastry Championship. Gossett was named one of the“Top Ten Pastry Chefs in America”Dessert Professional in 2014 and featured as one ofLA Weekly’s “People of 2015.” In 2016, she was honored with the Women Chefs &Restauranteurs “Women Who Inspire – Golden Bowl Award.”
Chef En-Ming Hsu
Pastry Chef En-Ming Hsu's career began at Lespinasse restaurant in New York's exclusive St. Regis Hotel. In 1994, she joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004. Since then, En-Ming has been sharing her knowledge as an independent pastry chef and consultant. She is a guest chef instructor at leading culinary institutions, including The French Pastry School in Chicago where she is a faculty member. In 2001, En-Ming served as Team Captain of the first U.S. pastry team to take the Gold Medal at the Coupe du Monde de la Patisserie in Lyon, France. She returned to future competitions to serve in various capacities including President of the International Jury, Jury President, Manager for Team USA, and live Commentator.
Awards include “Top 10 Pastry Chefs In America 1998 and 2001”, “Best Pastry Chef In Chicago” 2002 to 2004, “Distinguished Visiting Pastry Chef” 2007 and 2008 by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. In 2009, Académie Culinaire de France named her Dame de l’Année and she received the Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. Her online class, Modern Methods for Classic Cakes, is available on mybluprint.com and instructional DVD Chocolate Pastries Made Simply At Home is available on her website pastryresource.com. En-Ming is a member of Les Dames d’Escoffier, Académie Culinaire de France, and Research Chefs Association.