PROFESSION: Pastry Chef
CULINARY EDUCATION: AAS Culinary Arts at The Art Institute of Houston
FAVORITE SIMPLE FALL DESSERT RECIPE: Gerber Macaroons
From an early age, food has always played a critical role in Vanarin’s life. The child of Cambodian refugees, food was a way for his family to celebrate their past and present lives. After graduation from The Art Institute of Houston, he pursued his culinary career in the hospitality industry, working at Bank Jean Georges at Hotel Icon. After that, he took his first pastry position at Rice University, working as a baker and pastry cook. He later found himself at Hotel Zaza, working as the assistant to the Pastry Chef before assuming that title himself. Chocolate, brown sugar, any seasonal fruit, smoked sea salt and eggs are the key ingredients he always has on hand. He continues to work as a Pastry Chef in Houston.
Posted on AllTopChef.com