California raisin board adds pastry consultant

by Eric Schroeder
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FRESNO, CALIF. — Chef Della Gossett, pastry chef instructor at the French Pastry School (F.P.S.) of Chicago, has joined the California Raisin Marketing Board as a pastry consultant. In this newly created role, Chef Gossett will develop new pastry recipes and curriculum, as well as teach courses about California raisins in pastry to students at the F.P.S. She will also represent the California raisin industry at special events throughout the country, while contributing to the board’s Chef Assist program — an effort to further inspire use of California raisins in high-volume food service settings, such as college dining and hotel/hospitality venues.

“The California Raisin industry has a long and successful history of developing innovative applications for California raisins in the baking, pastry and dessert categories,” said Larry Blagg, senior vice-president of marketing, C.R.M.B. “A consultant the caliber of Chef Gossett will help ensure we carry on this tradition, while creating new opportunities for the California raisin industry and the nearly 3,000 growers we proudly represent.”

Prior to becoming an instructor at the F.P.S., Chef Gossett was the executive pastry chef at Charlie Trotter’s restaurant in Chicago, and as pastry chef at Trotter’s to Go. Her earlier career experience included pastry chef positions at Atlas in New York, as well as at TRIO in Evanston, Ill.

Chef Gossett was selected as one of only two American chefs to participate in Chef Ramon Morato’s elite pastry chef workshop at Escola Aula ChocoVic, Vic, Spain. She also has completed coursework at the Cooking and Hospitality Institute and the F.P.S. in Chicago.

“As a pastry chef, I enjoy all aspects of the trade; from developing the simplest shortbread cookie to creating a complex plated dessert that pushes the boundaries of savory and sweet,” Chef Gossett said. “I am eager to further work with California raisins — an all-time classic, supremely versatile ingredient — and to share the resulting innovation with others.”

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