Scarborough Town Center Branch (300 Borough Drive,Toronto) Baking Soon in Dec 2019
Scarborough Town Center Branch (300 Borough Drive,Toronto) Baking Soon in Dec 2019
Our Executive Pastry Chef Mickey has been appointed to be the Head Pastry Chef of Culinary Team Canada. Chef Mickey will be leading the pastry team representing Canada to attend the 2008 Culinary Olympic Competition in Germany, which is the biggest culinary event in the World.
TEAM CANADA PASTRY CHEF MICKEY ZHAO – by Stephanie Yuen from Edible British Columbia September 25th, 2008 While other kids were playing with toys, Mickey was cracking eggs and kneading dough in his Dad’s Chinese bakery. As a youngster, he was more interested in making moon-cakes than leafing comic books.
All these laid the ground work for his becoming a key member of Team Canada and winning major awards in international competitions. Mickey’s passion in creating unique pastries led his way to owning and baking at four Saint Germain Bakery & Patisserie stores in Metro Vancouver. The Denman Street location is possibly the only Asian bakery that makes and sells Macaroons in Canada.
Soon after Mickey landed in Ontario as a new immigrant in 1995, he went to work in a 4-star hotel as an apprentice and received his National Pastry Chef Certificate 3 years later. His resume included a management position in the Pastry Department of Marriott Marquis Hotel in New York. And like they say, the rest is history. Each Saint Germain Bakery is adorned with cute, dainty and captivating mini-pastries amongst individually crafted cakes, authentic European breads and rainbows of pastries. Business has been good even before Mickey becomes the pastry chef for Team Canada, but of course, the Gold Medal around his neck has been drawing customers in from everywhere. Mickey and his team-mates are busy preparing for yet another Culinary Olympic Competition in Germany next month. Go, Canada, Go! Saint Germain locations: Metrotown, Aberdeen Centre, Oakridge Mall, Denman Street.
Copied from Richmond Review: Richmond chefs whisk for podium finish By Martin van den Hemel – Richmond Review – April 30, 2008 Mickey Zhao (right), with potential pastry support team members Patrice Cordier (left) and Dominique Jarry, is going to the Culinary Olympics. Mark Patrick Two locals hope to whisk Richmond’s fine-food reputation into the stratosphere during the Culinary Olympics in Erfurt, Germany this October. Richmond’s Mickey Zhao, owner of St. Germain Bakery at Aberdeen Centre, has been named the head pastry chef for Canada’s entry in the 40-nation competition, which like its athletic equivalent is held every four years. Dominique Jarry, former owner of Sugar Art in Steveston, hasn’t formally been named to the pastry support team, but that is expected to happen later this year.
Zhao told The Richmond Review Wednesday he was extremely honoured to be named to the team. “That means a lot to me,” he said. For Zhao, a skill with all things sweet, fluffy and delicious was nurtured into him by his father, who was a pastry chef as well. And Zhao is no stranger to the high-stakes pressure in the kitchen that comes with representing his country. He was a pastry support team member when Canada garnered its first-ever gold medal in pastries in 2004. This time around, Zhao has been asked to take the reins as head pastry chef, and he said he will do his best not to disappoint. “That’s a very big step for me to come into that position.” Though the competition is still nearly six months away, Zhao said he’s holding weekly meetings with his team to develop the best cuisine to represent Canada. John Carlo Felicella, manager of Culinary Team Canada and head of the culinary department at Vancouver Community College, said Canada already has a world-class reputation for its food, and that’s something they hope to enhance.
The team comprises six chefs, and another 16 support members, and has been assembled by Felicella to compete in events all over the world. Some members are chefs, some are restaurant owners, some are teachers. The team practices five days per month. Being part of the team entails committing three months of the year for one show. “That’s a lot of work. Plus we have to raise money…not only through sponsorship but through (fundraising).” To compete in the four-day event in Germany will cost $250,000, and the team will cook for 110 invited guests, including four anonymous judges. The team—with members from New Brunswick, Ontario, Manitoba and Newfoundland—will be graded on presentation, taste, originality and nutritional value, among other things.
Zhao was formally trained at George Brown College Chef School in Toronto, taking a three-year pastry apprenticeship program. And while apprenticing, he was selected to the national youth team, which earned medals during international events in Holland and Singapore, among other places. Zhao also earned his stripes while working as the pastry sous chef at the “busiest hotel in the world,” the Marriott Marquis in New York City for three years. And while working in New York, Canada’s national team flew him back to Canada on a monthly basis for competitions and practices. Jarry, whose specialty is sugar, chocolate and show pieces, said he’s been asked in the past to compete, but has been too busy running his business. Now that he’s semi-retired, he said he’s prepared to represent Canada. He’s spending a couple of hours a day designing the piece for the German competition, and said the show piece will take four hours a day for a month to make. What does it entail? Well that’s a secret that won’t be unveiled until competition time. Billed as the most prestigious culinary competition in the world, the IKA International Culinary Olympics will be held from Oct. 19 to 22 and the event will see more than 2,000 chefs competing for their respective countries.
“French Macaron” ***Gluten Free*** Let me tell you a bit about myself. My name is “Macaron” or “Gerbet,” but between the two of us, I prefer to be called “Macaron.” I am round and tempting to the eye. I am made primarily of almond flour, sugar, and egg whites.
Throughout the years, very little has changed in terms of my components. I have always had a very classic flavor and my colors have always been very mellow, but recently, two renowned chefs have experimented with me by giving me countless colors and flavors beyond your wildest imagination.
Over the years many have experimented with my shape, but whenever possible, I prefer my classic round form. I have become the most coveted cookie in France, particularly in Paris. I am a bit of a trendy item for people to serve, the favorite sweet of children, the ideal breakfast treat, the beloved cookie of Parisian tea salons, the fashionable gift to give, and the ideal cookie for holidays such as Valentine’s Day and Mother’s Day, and finally, without sounding pretentious, I am a bit of a *Star*. Despite my popularity in Europe and Asia in particular, I have not had much success yet in Canada. Although it is possible for you to find me here, more often than not it is at extremely expensive prices.
Even when I am sold at reasonable prices, perhaps I am not as crunchy outside or as creamy inside as I should be, or perhaps I am too dry, or made with poor ingredients. Presently, The pastry chefs of Culinary Team Canada are planning to make me a *Star* in Vancouver, Canada. These chefs are from Culinary Team Canada. They are representing the country of Canada and just sweep four Gold Medal at the Culinary Olympic 2008 in Germany. They understand me and love me, and you will too. A bit of History : The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the duc d’Orleans who became king of France in 1547 as Henry II.The term “macaron” has the same origin as that the word “macaroni” — both mean “fine dough”.
The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Many towns throughout France have their own prized tale surrounding this delicacy. In Nancy, the granddaughter of Catherine de Medici was supposedly saved from starvation by eating Macarons. In Saint-Jean-de-Luz, the macaron of chef Adam regaled Louis XIV and Marie-Therese at their wedding celebration in 1660. Only at the beginning of the 20th century did the Macaron become a “double-decker” affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue royale in Paris) had the idea to fill them with a “chocolate ganache” and to stick them together. Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores.
Culinary Team Canada won four gold medals and placed fifth in the world at the Culinary Olympics 2008 in Erfurt, Germany. Working under team manager, John Carlo Felicella, deparment head of Culinary Arts at Vancouver Community College, the team is made up of Tobias MacDonald (La Belle Auberge Restaurant, Ladner, BC), Scott Jaeger (The Pear Tree Restaurant, Burnaby, BC), Hamid Salimian (The Westin Bear Mountain Resort, Victoria, BC), and Cameron Huley (St. Charles Golf and Country Club, Winnipeg, Man.). Mickey Zhao (St Germaine Bakery, Vancouver, BC) is the team’s pastry chef.
Saint Germain Bakery is now “ HACCP Certified” We are the First HACCP Certified Asian Bakery in North America. We are the First HACCP Certified Full Size Bakery (Bread, Bun, Cookies, Cakes and Pastries) in West Coast Canada.
Shelley Fralic, Vancouver Sun Published: Wednesday, August 03, 2011 Mickey Zhao will tell you that his specialty, the treat that has customers taking numbers all day at his Saint Germain bakeries, is really more cheese souffle than cheesecake. He’s partly right. His Japanese cheesecake isn’t anything like traditional New York-style cheesecake. For one thing, there’s no crust, graham cracker or otherwise. For another, it doesn’t taste like someone whipped up a few pounds of cream cheese and then baked it to death in a springform pan. For another, there are no toppings, no piles of strawberries or chocolate drizzle, no overly sweet glaze drizzled over the top and oozing down the sides. Instead, Zhao’s Japanese cheesecake is a two-layer unadorned sponge cake the size of a double deck of cards, a four-bite delight that has an odd, mushy texture, but is so light and cheesy you will be lucky if it lasts long enough for you to dream of ways to dress it up, which you can easily do with fresh fruit and yogurt or maybe a dollop of vanilla custard.
Mickey Zhao, Saint Germain’s executive pastry chef, and production manager Weng So with cheesecakes, butter creme bun and apple tarts. Like many ethnic delicacies being served up around Metro Vancouver, Japanese cheesecake began as an overseas sensation, in this case about 15 years ago in Asia, says Zhao. It was so popular in Japan, he says, that when it hit that country a few years back, customers were limited to six at a time. “It’s not too sweet, not too fatty, just something light and fluffy.” It gets that way when you fold whipped eggs whites into a mixture of Philadelphia cream cheese, evaporated milk, egg yolk, flour and lemon zest, and then cook it like you would a custard. And that’s pretty much it. Zhao is not only the Saint Germain executive pastry chef, he’s also a director of the 25-year-old company. His Japanese cheesecakes, sold in little cellophane packages for $1.35 each, are baked at the company’s factory in Richmond and sold at the bakery’s three Metro Vancouver locations in the Metrotown, Aberdeen and Oakridge malls. And while you might be tempted to pick up one of Saint Germain’s fullsized tiramisu cakes while you’re browsing the big glass case full of Saint Germain goodies – it’s the bakery’s most popular item – you can’t actually buy Japanese cheesecake as a whole cake because it only comes as a palm-sized pastry, which is just as well, because no one’s buying Zhao’s “not too fatty” contention.
Do you have a secret treat, a local delicacy that you’d be willing to share with Vancouver Sun readers? Let me know at the email above, and I might check it out and perhaps do a column about it. The rules? The culinary object of your desire, be it sweet or savoury, must not only be delicious, but unusual and not mass-produced, something tasty that can’t be found at your average restaurant or chain grocery store. And it must be a single item – preferably something you can hold in one hand and eat on the run.