Tag Archive for: Executive pastry chef at the Peninsula

Terry Trucco

A Glamorous Parade of Easter Bonnets — In Chocolate! — At The Peninsula New York

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Spring and its holidays are about new beginnings, and what’s more renewing than a new hat?

Three fetching Easter bonnets perch on a flower-garnished hat rack atop a table on the mezzanine landing at the Peninsula New York, located (aptly) on Fifth Avenue for all you fans of the Irving Berlin movie and song “Easter Parade.”

They look good enough to wear. But the twist is they’re good enough to eat, created from 25 lbs. of chocolate and 12 lbs. of sugar pastilage by Executive Pastry Chef Deden Putra and his able team. Read more

Terry Trucco

White Chocolate’s Not Just for Eating: Meet The Peninsula New York’s Snowpage Family

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Once again The Peninsula New York has proved you don’t have to eat pastry to enjoy it.

The showpiece of the hotel’s wildly decorative holiday lobby is a Snowpage family — roly, poly papa, mama and baby — cooked up from 90 pounds of white chocolate along with fondant (five pounds), sugar (three pounds) and a sprinkling of gold dust. Read more

Terry Trucco

Hunting Down the Best Chocolate Easter Eggs at New York City Hotels

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This is shaking up to be the biggest year in memory for good eggs in New York.

First came the Fabrege Big Egg Hunt, which deposited 250 gigantic eggs decorated by artists, designers and bold-face names around town, including at hotels (it ends April 26). And as we zero in on Easter, hotel pastry chefs are proving, once again, that chocolate is a natural companion to the egg.

I always stop by The Peninsula New York when a holiday nears to see what’s new from executive pastry chef Deden Putra, who never lets a red-letter occasion go by without creating something witty, like life-size lollipop reindeer or a gigantic white chocolate snowman. Read more

Terry Trucco

Another Reason to Love the Holidays in New York: Meet The Peninsula’s White Chocolate “Snowpage”

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He’s a chocolate lover’s dream – a child-size snowman concocted almost entirely from white chocolate (the carrot nose is marzipan). He greets all who enter The Peninsula hotel through early January. Read more