A St. Louis Community College chef and former student were featured in Sizzle Magazine for their take on the Gateau St. Honore, named for the French patron saint of pastry chefs and bakers.
Casey Shiller, coordinator of the Baking and Pastry Arts program at the Forest Park campus, and Shayne McCrady teamed up to modernize the classic French pastry by creating a different texture and look.
Sizzle Magazine is the American Culinary Federation’s award-winning quarterly digital magazine for students of cooking. This free publication features articles about the latest culinary trends, step-by-step cooking demonstrations, recipes, interviews with leading chefs in the industry, features on culinary career paths, and student news and opportunities
Every pastry student, including McCrady, who is featured in the article, are required to create this desert for their capstone project.