Craig Harzewski
Pastry Chef and Amateur in-house Plumber, Electrician and CarpenterLast updated: May 23, 2013
Contact Information
- craig.harzewski@n...
- CraigHarzewski
More Details
- Job Start
- July 01, 2007
- Age
- 39
- Hometown
- Buffalo, NY
- Current City
- Chicago
Title(s)
Pastry Chef,
NAHA
Pastry Chef,
Brindille
Summary
I am a man who wears many hats in the restaurant but my favorite is cooking up something sweet in the NAHA pastry kitchen. I enjoy all of the elements of my work day which includes making breads, candies, chocolates, plated desserts and cakes. If you don't catch me at the restaurant (shame on you), perhaps you will see me marathon training along the lakefront.
Specialties
In-house breads, In-house ice creams, Farm-to-table, and Housemade condiments
Cuisine(s)
American (New), Armenian, French (Classic), and Italian (Classic)
View Extended Profile (Education, Experience, Awards, etc)
Work Experience: Culinary
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NAHA
Title: Pastry Chef
Employment: Current -
Brindille
Title: Pastry Chef
Employment: Current -
Country in New york
Title: Executive Pastry Chef
Chef: Myself
Cuisine: New American with French influence.
Notes:
Was on opening staff
Employment: Jan 2004 - Jan 2006 -
Le Cirque 2000
Title: Executive Pastry Chef
Chef: Myself
Cuisine: French Classic
Notes:
Employment: Jan 2003 - Jan 2004 -
Judson Grill
Title: Pastry Chef
Chef: Myself
Cuisine: New American featuring NYC Farmers' Market products.
Notes:
Employment: Jan 2002 - Jan 2003 -
Payard Patisserie
Title: Pastry Sous Chef
Chef: Francois Payard
Cuisine: French Pastry Shop
Notes:
Employment: Jan 1999 - Jan 2002
Awards
- Top Ten Pastry Chef in the USA by Dessert Professional Magazine (2012)
Behind the Line: Craig Harzewski
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Background (14% complete)
From childhood influences through career development to that “aha” moment -
Your Career (9% complete)
Education, experience and the future -
On the Job (4% complete)
Life behind the stoves or bar — and on the front lines -
State of the Industry/Trends (7% complete)
Insider insights on today's "hot plate" issues -
Inspirations (10% complete)
The people, food and beverage, culture and experiences that drive all that passion -
Philosophies (2% complete)
Thoughtful takes on all things culinary -
Favorites (5% complete)
Personal preferences — the order of the day -
A Little Bit of Fun (5% complete)
Everything from eating habits to playing media to bikes and body ink -
Off the Clock (32% complete)
Dining and drinking, home and hobbies, vacations and volunteering… the pros take time off -
Help for Home Cooks/Bartenders (6% complete)
Industry pros help home cooks and bartenders get it right and expand their repertoires