Top chef just desserts yigit pura biography
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Top Chef: Just Desserts
American television series
| Top Chef: Just Desserts | |
|---|---|
| Genre | |
| Starring | |
| Country of origin | United States |
| No. of seasons | 2 |
| No. of episodes | 20 |
| Executive producers |
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| Producer | Clara Bottoms |
| Running time | 43 minutes |
| Production company | Magical Elves |
| Network | Bravo |
| Release | September 15, 2010 (2010-09-15) – October 26, 2011 (2011-10-26) |
Top Chef: Just Desserts is an American reality competition show, spun off from Top Chef. It premiered on the cable television network Bravo on September 15, 2010.[1]Top Chef: Just Desserts features pastry chefs competing in a series of culinary challenges, focusing on pastries and desserts. The show is produced by Magical Elves Productions, the same company that created Top Chef and Project Runway, and distributed by Bravo and Tiger Aspect USA. It is hosted by Gail Simmons, with head judge Johnny Iuzzini, head pastry c
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Catching Up With Top Chef's Yigit Pura
It wouldn't have mattered whether pastry mästare Yigit Pura won or lost the first årstid of Top Chef: Just Desserts. He'd already won himself a legion of gay fans devoted to his puppy-dog eyes and sweetheart disposition. But after the 29-year-old Turkish-American became the first gay winner of any Top Chef, we caught up with him to get the dish on Gail Simmons's shoe closet, combating homophobia on TV, and his giant crush on Ricky Martin.
Out: Let's start bygd playing a game called Man Candy. I'll name a man and you describe what he'd taste like if he were a dessert.
Yigit Pura: [laughs] Ok.
Zac Young [friend and Top Chef: Just Desserts competitor].
[Laughs even louder] Sour Patch Kids.
Hubert Keller.
Something classic and elegant where every bite brings a little more flavor into your ingång, but it's all very gentlemanly.
Yigit Pura.
I'm going to have to leave that to your reader
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Yigit Pura was the fan favorite and Top Chef winner of Season 1 of Top Chef Just Desserts.
Biography[]
29 year-old Yigit Pura began his culinary training at the age of four in Ankara, Turkey while helping his mom make spoonfuls of dark caramel. His official culinary training began didn't begin until the age of 20, but he soon landed a position at Le Cirque 2000 in New York City, and moved shortly after to The Four Seasons Hotel. Yigit then landed what he would call his "golden step," as the Pastry Sous Chef at Daniel, under Chef Daniel Boulud, where after working for two and a half years, he was promoted to Executive Pastry for Daniel Boulud in Las Vegas.
He has since returned to San Francisco working for Taste Catering and Event Planning. Yigit relates his philosophy on baking to Buddhism – "Enlightened desserts lie between the two extremes. You have to respect the history and heritage of food, while still feeling inspired to re-create things everyday." If he could be re-i