A COMPETITIVE SPIRIT

摘要

Josh Johnson had an early start in the world of cakes and pastry, as a teenager he worked in his uncle's pastry shop in Barrington, IL. He then headed right for the big leagues, working at The Ritz-Carlton Chicago Hotel under the guidance of famed Chef Sebastien Canonne, M.O.F., co-founder of and dean at The French Pastry School, as well as Chef En-Ming Hsu, World Pastry Champion. After various career moves he eventually reunited with Chef Canonne as a pastry chef instructor at The French Pastry School of Chicago. The relationship he built at The French Pastry School would serve him well; Chef Johnson competed in and won the National Pastry Team Championship with team captain Donald Wressell and fellow French Pastry School instructors, teammates Scott Green and Delia Gossett. The team went on to win Best Degustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas.