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Keegan Gerhard

Setting out to learn from the best, Keegan Gerhard began as an understudy of celebrated Master Pastry Chef Jacquy Pfeiffer. Subsequent positions as Pastry Chef with Charlie Trotter’s Restaurant, The Waldorf=Astoria and The Ritz-Carlton Hotel Company ensued, as did a position as Corporate Pastry Chef for Dean & DeLuca and Executive Pastry Chef of Four Seasons Hotel Chicago. Recipient of awards ranging from the nation’s “Top 10 Pastry Chef” of 2002 and 2004 by Chocolatier and Pastry Art & Design magazines, to the Jean Banchet Culinary Excellence Award, Keegan’s abilities to create refined and elegant desserts are widely respected. He has had the honor of appearing at five James Beard dinners, and has appeared on the Travel Channel, the Food Network, the Discovery Channel, and CNN.

Keegan also spends time serving as M.C. and host for the “The Amoretti National Pastry Team Championships”, “The Amoretti World Pastry Team Championships”, and the live “Food Network Challenge Series”, all televised on The Food Network.

Keegan is currently Chef/Owner with his wife Lisa Bailey of D Bar Desserts in Denver, Colorado.

Other Recipes by
Keegan Gerhard

Praline Sablé
Milk Chocolate Sauce
Recipe by: Keegan Gerhard

A delicious blend of melted milk chocolate and praline.

Ingredients:
Milk 150g
Glucose 20g
Jivara Lactee 240g
Amoretti Hazelnut Praline paste item #6 50g

Amoretti product(s) used in this recipe: Amoretti Hazelnut Praline paste item #6

Directions:
1. Scald milk and glucose.
2. Pour over melted chocolate and praline paste. Emulsify.



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