Pastry Chef of the Year
The Restaurant Association of Metropolitan Washington Honors
Jemil Gadea, Masseria - Pastry Chef of the Year
On Sunday, July 30, 2017 Jemil Gadea of Masseria was named Pastry Chef of the Year at the 2017 RAMMY Awards Gala of the Restaurant Association of Metropolitan Washington.
“There’s nothing ‘sweeter’ than being recognized by your peers for your hard work and dedication to your craft. Being nominated was the true honor – winning is just icing on the cake,” says pastry chef Jemil Gadea.
At Masseria, guests can enjoy Gadea’s handcrafted delicacies like the Ciliegia, a traditional Italian dessert made with Macerated Cherries, Marsala Cream, Sicilian Almond Pasta Frolla, Almond Sour Cherry Gelato, and Ricotta Spuma. Not only in the final course can you see Gadea’s talents, but also in his savory, sensual breads served with your starter: the Bombolini, a warm dough ball with crusty bits of Porcini Mushroom and Parmesan Powder and filled with Caciocavallo Cheese Fonduta. Gadea’s desserts are refined, meant to cause the devourer to admire his plate – covering a spectrum of sweets in the best possible way.
The 35th annual RAMMY Awards’ “Pastry Chef of the Year” designation honors the restaurant pastry chef that demonstrates a high standard of excellence and culinary artistry while inspiring other food professionals.
For more information:
Simone Rathlé | 703.534.8100
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