[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\n\u003Cdiv class=\u0022person instructor\u0022\u003E\n \u003Ch3\u003E En-Ming Hsu\n\u003C\/h3\u003E\n \u003Cp\u003EWorld-renowned pastry chef En-Ming Hsu\u2019s accomplishments are as numerous as they are impressive. A graduate of Skidmore College and the Culinary Institute of America, En-Ming\u2019s career began in the kitchens of the famed Lespinasse restaurant in New York City\u2019s exclusive St. Regis Hotel and Patisserie Caf\u00e9 Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of numerous competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions.\u003C\/p\u003E\n\n\u003Cp\u003EIn 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world\u2019s finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator.\u003C\/p\u003E\n\n\u003Cp\u003EIn 1997, En-Ming was named \u003Cstrong\u003E\u201cPastry Chef of the Year in America\u201d\u003C\/strong\u003E for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include \u003Cstrong\u003E\u201cRising Star Chef of 1999\u201d\u003C\/strong\u003E for the James Beard Foundation, \u003Cstrong\u003E\u201cOne of the Top 10 Pastry Chefs in America\u201d\u003C\/strong\u003E by both Chocolatier and Pastry Art \u0026amp; Design magazines, \u003Cstrong\u003E\u201cBest Pastry Chef in Chicago\u201d\u003C\/strong\u003E by Chicago magazine, \u003Cstrong\u003E\u201cBest Pastry Chef in Chicago\u201d\u003C\/strong\u003E at Jean Banchet Chef\u2019s Gala, \u003Cstrong\u003E\u201cDistinguished Visiting Pastry Chef\u201d\u003C\/strong\u003E by Johnson and Wales University, and \u003Cstrong\u003E\u201cLifetime Achievement Award\u201d\u003C\/strong\u003E by Paris Gourmet. She was also recognized by Acad\u00e9mie Culinaire de France as \u003Cstrong\u003EDame de l\u2019Ann\u00e9e 2009\u003C\/strong\u003E. She received an Honorary Degree of \u003Cstrong\u003EDoctor of Culinary Arts\u003C\/strong\u003E from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship \u003Cstrong\u003E\u201cPastry Chef of the Year\u201d\u003C\/strong\u003E award.\u003C\/p\u003E\n\n\u003Cp\u003EEn-Ming\u2019s work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef\u2019s Magazine, Pastry Art and Design, Pastry\u2019s Best, and Shelter magazines. Her recipes were also published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef\u2019s Apprentice, and Essentials of Nutrition for Chefs. She is co-owner of Sipextraordinary.com, makers of Sip! Extraordinary Drinking Chocolate.\u003C\/p\u003E\n\n\u003Cp\u003EEn-Ming is a member of Les Dames d\u2019Escoffier and L\u2019Academie Culinaire.\u003C\/p\u003E\n\n\u003C\/div\u003E\n","dialogOptions":{"width":"90%","dialogClass":"instructor-modal kaf-modal","modal":true,"title":"En-Ming Hsu"}}]