Nick Malgieri: A Pastry Chef with Vast Experience
Nurfre and Antoinette Malgieri welcomed Nick Malgieri into the world in September of 1947 in Newark. He enrolled at Seton Hall University in 1970, where he received his degree, and then transferred to the Culinary Institute in 1973, where he earned an Associate of Occupational Studies (AOS) in culinary arts. Malgieri was a pastry chef for a number of businesses. He worked for a number of notable companies, including the Seehotel Meierhof in Zurich, Switzerland, the athletic club in Monte Carlo from 1974 to 1976, and the Hotel de Paris. He was also employed in France at the Reserve de Beaulieu and later moved to New York where he worked at the Windows on the World in 1976-1979 as an Executive pastry chef. Furthermore, he worked at the Waldorf Astoria in 1979 as an Assistant Pastry Chef and was a teacher at the New York Restaurant School. In 1981, he was the chairperson of the baking department in New York Restaurant School. Having worked in various organizations, Malgieri boasts of a vast experience in pastry making.
Malgieri's Managerial Positions and Recognitions
Malgieri also held various managerial positions in different organizations. Nick became the manager of the baking program at Institute Culinary Education (ICE) in 1984 as well as the Total Heaven Baking Company, which he founded. Nick was also a consultant for different pastry shops, restaurants, and corporations on matters related to pastry. He serves as a guest mentor several cookery schools located in different parts of the country. He was inducted into a program of Who's Who of Food and Beverage as an inductee in 1996. Additionally, he is on the Board of Trustees of IACP culinary trust as a member. Chocolatier and Pastry Art and Design Magazine voted Nick as the most excellent pastry chef in America (Barnes).
Authoring Books and Articles
Besides working as a distinguished chef, Malgieri is also involved in a lot of writing of books and articles relating to his field of concentration. Malgieri wrote the baking section of the New York Restaurant School. Nick has written several books concerning pastry. The Great Italian Dessert was the first book he wrote in 1990. The book focuses on the Italian desserts, which he has drawn from the culinary heritage of the Italian People and developed his own. Secondly, in 1995, he wrote the book of How to Bake: The Complete Guide to Great Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet, and Savory. In this particular book, he provides recipes and different techniques for baking different cakes and bread. Another book written by the chef is From Simple Cookies to Extravagant Showstoppers. Malgieri provides knowledge about the different type of chocolate from the white chocolate to the dark. He provides information on how to handle and store the chocolate cookies.
Malgieri also wrote the book called Nick Malgieri's Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques. He explains the process of handling pastry products in the book. He also describes the why's and how's about preparing different pastry products. In Cookies Unlimited, Malgieri describes the primary techniques from whipping to the piping of meringues. The last book that he wrote was in the year 2014. The book called Nick Malgieri's Pastry: Foolproof Doughs for Sweet & Savory Pastries. In this book, he provides the recipes for all kind of doughs, providing photos of each on how to be prepared. He provides the procedures of how to roll out the dough, shape and bake them as well (Malgieri and Rumulo A).
Work Cited
Barnes, Chris. “Pastry Chef Nick Malgieri Speaks At Ocean County Library.” Asbury Park Press, 2017, http://www.app.com/story/getpublished/local-libraries/2014/12/09/pastry-chef-nick-malgieri-speaks-at-ocean-county-library/20163685/.
Malgieri, Nick, and Romulo A. Yanes. Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook. , 2014. Print.
