LPWire: WDW Swan and Dolphin Hotel Executive Pastry Chef

Walt Disney World Swan and Dolphin Hotel
Executive Pastry Chef Named Top Pastry Chef

Pastry Art & Design magazine has named Walt Disney World Swan and Dolphin Hotel executive pastry chef Laurent Branlard one of the “10 Best Pastry Chefs in America�? for the second year in a row. The award recognizes outstanding chefs who are making exemplary strides in their profession.

Branlard, who oversees 30 pastry chefs at the Walt Disney World Swan and Dolphin Hotel, has made a name for himself not only in his kitchen, but throughout the entire pastry world.

Branlard was born in France and learned the famous French pastry trade at a relatively young age, when he apprenticed at both a pastry and a chocolate shop. He excels in a process referred to as “pulling sugar,�? where beautiful designs, from plated sculptures to towering figures, can be fashioned entirely out of sugar. His edible figures have enticed guests as centerpieces for many special events. He also sculpts chocolate, creating unique designs for events and special VIP gifts.

Branlard is a member of the 2002 World Champion Pastry Team. He and his team won on behalf of the United States against the top pastry chefs from around the world. This year, he was called on to judge the bi-annual event. Branlard has worked in several major hotels in the U.S. and joined the Walt Disney World Swan and Dolphin Hotel in 2002.

Branlard concluded, “I am truly honored to be recognized by such a reputable publication and to be in the company of some of the most talented pastry chefs in the world.�?

--Posted November 2, 2004
Source: Walt Disney World