Brian Fishman

Brian Fishman

1 post, 9 followers and following 0
Apr 2012    Plainview, New York    Website

Brian Fishman-executive pastry chef & owner
Customers have raved that his plated desserts remind them of the works of Spanish
Surrealist Painter Joan Miro, in appearance and the best French pastry shops in flavor. While others have remarked that his stunning creations look too good to eat. An artist at heart Brian studied at The Culinary Institute of America where he was able to
combine his love of drawing and painting with the art of fine pastry.

His culinary background has taken him into the most high-profile kitchens from Long
Island to New York City and Washington, D.C. His professional career started with a bang at the ever popular Gotham Bar and Grill. Under the tutelage of Executive Chef Alfred Portale, Brian’s positive work ethic was cultivated. He rapidly moved throughout the various stations and absorbed as much as was humanly possible. From the Gotham kitchen he came back to Long Island and was a contributing staff member in both the bakeshop and hot line of the short lived, North Street Grill which was under the direction of Executive Chef Brendan Walsh. After the close of North Street Grill Brian was hired by Blake Verity, the Chef of Panama Hatties (Huntington Station, L.I.). Brian was hired as the premiere pastry chef ,garnering their first four star review. After his 2 years of helping elevate the level of cuisine at Panama Hatties, Brian headed for Washington, DC. In Washington he worked as the Executive Pastry chef at
Occasion Caterers, one of the leading catering facilities in the nation's capital and
Les Halles, a French brassiere and steakhouse.
Missing the energy of New York City Brian came back to head the pastry and baking department of the landmark re-opening of Lundy Bros. in Sheepshead Bay, Brooklyn.

He decided it was time to be back in NYC. He began work at Blue Water Grill with the title of Executive Pastry Chef. His positive work ethic and culinary skill led to his promotion from a 1 unit restaurant Pastry Chef to the role of Assistant Corporate Pastry Chef of the entire BR Guest Restaurant Group. Brian and the talented team from BR GUEST produced desserts for the company’s nine high profile restaurants. The restaurants included:: Park Avalon, Ocean Grill, Atlantic Grill, Blue Water Grill, Coconut Grill, Isabella’s and the immensely popular Asian Fusion concept Ruby Foo's,

After BR GUEST, the concept for his own Hi-End pastry company, Sweet Karma began to take shape. Growing in popularity as the years in business passed. Opening a retail outlet in 2004 was risky but was met with rave reviews and loads of positive press.

Over the years Brian has placed in a multitude of local pastry competitions including the "Sweet Dreams Chocolate Exhibition" supporting the Cody Center for Autism and
Developmental Disabilities at Stony Brook University Hospital. He won rave reviews for his individual desserts including, passion fruit crème brulee, semi frozen chocolate malted and his illegal chocolate pudding. At the "Evening of Good Taste," competition sponsored by South Nassau Community Hospital Brian took second place two years in a row for his camp fire s’mores and beer creation. 2006 saw Brian move up the ranks and take First Place for his Coco-Passion petite gateaux. In 2007 Brian repeated his First Place showing in Pastry with the exotic “Mandarin Creamsicle”. Event attendees enjoy watching Brian in action as he fire roasted homemade marshmallows for his decadent s’mores dessert and whipped up his new wave egg cream sensation that he served with a warm buttered pretzel. He is not driven by competitions but the thrill of meeting the public and hearing their praise of his fine crafted creations is all the
rewards he needs.

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1 Comment

Enrique ...

Hehe first comment here!!! Welcome to CakesDecor