Category Archives: Signature Plated Dessert

Pete Schmutte

Pete Schmutte

Cerulean

Getting his start filling a bake case in Bloomington, Indiana, Peter Schmutte soon realized that his path lay in the kitchen. After several years cutting his pastry teeth in some well regarded private club bake shops, Schmutte headed to Chicago’s French Pastry School, graduating in 2005. His next steps took him to the height of contemporary cuisine with pastry cook positions at Tru and NoMI. He then undertook a position with The Wolfgang Puck company, executing parties and helping train staff across the Midwest. After getting his fill of life on the road, Schmutte returned to his roots in time to head up the newly opened Cerulean in Indianapolis, where he’s looking to up the Midwest’s pastry game.

Angela Kim

Angela Kim

Per Se

Angela Kim started her career in art history and the arts, before realizing her appreciation and passion for pastry. She started at various establishments in NYC until she landed a position at Del Posto. Soon after, she moved to The Modern where she helped run the pastry kitchen under the guidance of acclaimed Executive Pastry Chef Marc Aumont. In 2014, she was the winner of the Signature Plated Dessert Competition in Pastry Live. Currently, she is the Pastry Sous Chef of Per Se, Chef Thomas Keller’s three Michelin-star restaurant in New York.

Santiago Consuelo

Santiago Consuelo

Tout Chocolat

After attending the culinary program at Claustro de Sor Juana University, Chef Santiago Consuelo started working in prestigious hotels such as Hotel St. Regis Mexico City where he was in charge of pastries and dessert production at the top notch Diana Restaurant. Chef Consuelo has also worked in some of the top restaurants in Mexico City. With over 8 years of experience in the pastry field, Chef Consuelo has always been passionate about pastry and chocolate . Nowadays, he works as an assistant pastry chef at the most prestigious chocolate boutique in Mexico, Tout Chocolat owned by Luis Robledo.

Virginette Fitzpatrick

VirginetteFitzpatrick

Pastry Chef de Partie

Cathedral Hall Restaurant

Chef Virginette Fitzpatrick is a native of Louisville, KY. Shortly after earning a bachelors degree, she attended the Jefferson Community College Culinary Arts Program, earning degrees in Culinary Arts, Food and Beverage Management, and Catering.

In 2006 Chef Fitzpatrick earned the opportunity to merge her love of French culture with her love of food. Thanks to a Woman Chef’s and Restaurateurs scholarship, she attended L’Ecole de Cuisine La Varenne in France. While in France she studied classical French cooking techniques as well as French food culture and dining.

Following La Varenne, she completed a 3 month stage at Le Chocolaterie de Pont Aven. At the Chocolaterie, Virginette Studied under Chef Eric Jubin, former instructor at the G.J. Bellouet Conseil. It was during this stage, she discovered the exciting and challenging work of pastries and confections.

Upon her return to the states, Chef Fitzpatrick accepted a job at Louisville’s Luxury Historic Brown Hotel where she held the position of Pastry Chef. Seeking to advance her pastry career in a more robust culinary environment, she moved to Chicago, IL.

Fitzpatrick was a pastry chef assistant and events committee member for the Chicago Restaurant Pastry Competition from 2011-2012. She also volunteers in the Elawa Farm kitchen assisting head chefs Gale Gand and Michelle Doll in food preparations for the farm market.

Chef Virginette Fitzpatrick is currently Pastry Chef de Partie at Cathedral Hall restaurant at The University Club of Chicago.