"Good base" for ice cream is the key, says pastry chef

09/13/2010 | Daily News (New York)

Ashton Warren, pastry chef at New York City's Marc Forgione, says her signature dessert is ice cream in inventive combinations such as peanut butter and marshmallow fluff. "The cool thing with ice cream, and I find it cool with cake as well, is that if you have a good base, you can do anything," she says.

View Full Article in:

Daily News (New York)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA