USA
MacMillan, Jimmy (°NULL) - Chicago, USA
Degrees/diplomas attained
- Specialized training at the Ecole Nationale Superieure de La Patisserie in Yssingeaux (France) with French Pastry Team Captain Stephane Triande.
- He has worked in The Chocolate Academy Switserland with François Stahl and studied with such pastry leaders as Chefs Sebastien Cannone, Albert Adria and Olivier Bajard.
Professional experience
- October 2006 - now : Peninsula Chicago, executive pastry chef. Responsible for desserts, pastry and bakery operations for the hotels four restaurants: Avenues, Shangai Terrace, Pierrot Gourmet and The Lobby. He is allso responsible for room service, banquet functions and special events at the hotel.
- Executive pastry chef for the opening of the Conrad Hotelin Indianapolis,Ind., and the Houstonian Hotel, Club and Spa in Houston, Texas.
He designed and opened the state-of-the-art pastry show kitchen at The Driskill Hotel in Austin,Texas. - He developed his culinary and managment style at the Four seasons Olympic Hotel Seattle and the Four Seasons Hotel Austin.
- Chef MacMillan has served as an adjunct faculty member at Austin Community College and taught frequent classes at local markets and cooking schools.
Awards and competitions
- At the Truffe D'or Pastry Showpiece Competition in Switserland, where he placed third.
- He is placed second in the Indy 500 Food Network Challenge,where he created a 7-tier cake complete with pulled sugar in 100-degree wrather.
Portrait
Chef Macmillan grew up in a home where his parents milled their own wheat, baked their own bread, and enrolled him in baking classes at the age of nine. Their work ethic and "everything-from-scratch" code still influences him today.
"I think what's going on in pastry in the US right now exciting. People want to make pastries at home from scratch, open dessert-only businesses that look like sushi bars, and they travel to watch pastry chefs compete to produce amazing chocolate and sugar showpieces."
Chef Macmillan grew up in a home where his parents milled their own wheat, baked their own bread, and enrolled him in baking classes at the age of nine. Their work ethic and "everything-from-scratch" code still influences him today.
"I think what's going on in pastry in the US right now exciting. People want to make pastries at home from scratch, open dessert-only businesses that look like sushi bars, and they travel to watch pastry chefs compete to produce amazing chocolate and sugar showpieces."
