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Chris Broberg has been baking and making pastries since the age of four. His first creation was lemon curd in his familyís kitchen. He was inspired by his motherís encouraging words, "If you want to eat it, learn to make it." Mr. Broberg had a voracious sweet tooth from the very beginning and satisfied his cravings for sweets by learning to make everything himself.

By the age of 13, Mr. Broberg was making doughnuts, baking breads and turning ice creams. He discovered that nearly everyone in his family had a specialty or tradition to pass along. If Mr. Broberg wasnít making pastries, then he was reading cookbooks or watching his favorite television program, Julia Child.

After high school Mr. Broberg entered the pre-med program at Haverford College in Pennsylvania. Shortly there after, he decided to pursue his true passion, a professional career in pastry. He decided to forgo cooking school and go right into the kitchen. He moved to Philadelphia and found his first job, making breakfast pastries at North Carolinaís. With his natural talent and ability, he quickly moved up to pastry chef at Philadelphia's Odeon.

Over the years Mr. Broberg has continued his education by seeking out over a dozen chefs and pastry experts to work alongside. He studied chocolates, pralines, and showpieces with Chef Pascal Janvier of Cococ Barry and with Werner Hitz, former member of the Swiss Culinary Olympic Team and pastry chef of Honolds's. At the International School of Confectionery Arts, Mr. Broberg perfected his sugar art techniques in blown, pulled and cast sugar with Chefs Ewald and Notter. His practical studies have enhanced his professional career leading him through some of the countries greatest kitchens including the Ritz-Carlton Hotel in Philadelphia, and Caesarís Tahoe Resort in Nevada.

With praise from press and gastronomes alike, Chris moved to the east coast to accept the position of Pastry Chef at Lespinasse in New York.Chrisís imaginative and innovative confections have earned him critical acclaim including recognition by Pastry Art & Design as one of the Ten Best Pastry Chefs in America for 1999 and 2000. As Pastry Chef of Petrossian Restaurant and Petrossian Boutique & Cafe, Brobergís desserts reflect traditional French style and perfectly complement Petrossianís innovative menu.

Mr. Broberg lives in Brooklyn with his wife Adriana and his son Roman.

Pastry Art & Design magazine: 10 Best Pastry Chefs in America 1999, 2000
Time Out New York: Top 10 Desserts 1997 & Best Crepes in New York 1998
Moët Chandon/Pastis France Pastry Chef of the Year: Second Place 1993
Philadelphia magazine: Best Floating Island 1989, Best Sticky Bun 1988
French Culinary Institute: Visiting Dean of Pastry
American Chef Federation
James Beard Foundation
U.S. Pastry Alliance

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