The ACF Pastry Chef of the Year award, established in 2004, recognizes, according to a press release, “a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge.”
Proisl received the national award after competing against the three other finalists from other regions in a live competition Aug. 4. Chefs had 3 hours, 30 minutes to prepare, cook and serve a decorated torte/cake, contemporary dessert and hot restaurant-style dessert. A panel of judges selected the winner.
Proisl’s menu was: an almond soufflé cake with peach sorbet, raspberry/peach compote and peach sauce; Splenda pineapple mousse carrot cake with braised pineapple, sugar-free vanilla ice cream, pecan crunch and strawberry jelly; and a vanilla, orange and hazelnut torte.
Proisl, a 25-year pastry veteran, trained in Vienna, Austria, and specializes in European pastries, including classic Viennese and French cakes and tortes. He has worked for the private country club since 2000, and provides desserts and specialty wedding cakes for the club’s restaurants and banquets.
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