Brian Schoenbeck

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  www.tasteweb.net/Arc_Grt_Finds/!Great%20Finds%20Archive - [Cached Version]
  Published on: 5/13/2006    Last Visited: 8/1/2008  

  Award-winning Pastry Chef, Brian Schoenbeck, did a fine job of "putting the icing on the cake!"

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  Chicago Magazine - [Cached Version]
  Published on: 9/16/2004    Last Visited: 9/23/2004  

  Brian Schoenbeck, the new pastry chef at Avenues (The Peninsula Chicago, 108 E. Superior St.; 312-573-6754), worked with Avenues' new exec chef, Graham Elliot Bowles, at Charlie Trotter's in 1999.
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  We just blend the two together," says Schoenbeck, a Chicagoan who has been in the dessert biz for 21 years.

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  Culinary Trends -- Culinary Trends Article: Divine... - [Cached Version]
  Published on: 12/12/2006    Last Visited: 2/2/2009  

  Executive Pastry Chef Brian Schoenbeck of the Greenbrier in West Virginia said the first time he made his chocolate sculpture it took over 3 hours, the next time he did it an hour and a half. Schoenbeck's team also met at the Greenbrier numerous times to practice with the added challenge of flying team member Cyril Chaminade down from New York.

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  Hospitality Jobs, Executive Search and Hotel... - [Cached Version]
  Published on: 9/9/2005    Last Visited: 9/9/2005  

  Brian Schoenbeck has joined the Peninsula Chicago as Pastry Chef.

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  Hospitality Jobs, Executive Search and Hotel... - [Cached Version]
  Published on: 8/1/2004    Last Visited: 10/4/2004  

  Brian Schoenbeck has been appointed Pastry Chef at the Peninsula Chicago.He was previously at the Greenbrier and worked in Chicago before at Naha, at the Park Hyatt and at Charlie Trotter's.

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  NEWCITYCHICAGO.COM: Street Smart Chicago - [Cached Version]
  Published on: 2/27/2002    Last Visited: 2/27/2002  

  Sample the creations of award-winning pastry chef Brian Schoenbeck, the only American to ever win the prestigious Grand Prix de La Chocolaterie.
  
  (12-30-1999) more >
  
  DIGESTIVE RESOLVE
  
  Tracking Chow trends for the coming year

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  National Pastry Team Championship - 2001 Competitors,... - [Cached Version]
  Published on: 8/20/2001    Last Visited: 8/23/2004  

  Brian Schoenbeck
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  Brian is currently the Executive Pastry Chef at the Park Hyatt Hotel in Chicago, IL.Previously, Brian was employed at Charlie Trotter's Restaurant in Chicago.His many professional accomplishments include the distinction of being the first American pastry chef ever to win the overall gold medal at the Masters of Chocolate Competition in Paris, France.

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  News at The Peninsula : The Peninsula Chicago - [Cached Version]
  Published on: 3/11/2005    Last Visited: 2/11/2006  

  CHICAGO, IL--Executive Chef Terry Crandall and Executive Pastry Chef Brian Schoenbeck are pleased to present "Chocolate at The Pen," Chicago's premier chocolate bar in The Lobby at The Peninsula Chicago (108 E. Superior Street).

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  September 2000 / Foodservice Equipment: Chic NoMI - [Cached Version]
  Published on: 9/1/2000    Last Visited: 3/7/2004  

  In addition, Brian Schoenbeck, the restaurant's executive pastry chef, heads the Park Hyatt's four-person dessert team.Equipping Schoenbeck, the pastry display kitchen is fitted with two convection ovens, a Pacojet ice cream maker, and pull-out freezer and refrigeration drawers.A 20-qt. mixer and more ovens line walls in the main kitchen, out of customer view.Schoenbeck and staff prepare most of the desserts behind the scenes, but use the display station to plate desserts as guests watch.The pull-out refrigeration allows for storage of some finished and pre-plated desserts as well."I really enjoy working out in front of the guests," says Schoenbeck.

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  The Dunn Family/Natalie/About - [Cached Version]
  Published on: 1/25/2006    Last Visited: 3/12/2008  

  During her externship, Natalie was hired as a Pastry Chef and worked with Chef Brian Schoenbeck and Chef Monti.

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