Article: Maria Mac ‘07 Weighs in on the Trendiest Dessert of the Year | The French Pastry School

Article: Maria Mac ‘07 Weighs in on the Trendiest Dessert of the Year

Maria Mac ‘07 Weighs in on the Trendiest Dessert of the Year
The French Pastry School |
October 8, 2013

Maria Mac, L’Art de la Pâtisserie ’07, was highlighted in this month’s issue of Luxury Las Vegas in a piece titled, “The Butcher, The Baker, The Candlestick Maker.”  Mac, the titular baker, is currently the pastry chef at Botero, a fine-dining restaurant within the Wynn Resort in Las Vegas. 

Mac discusses the route she took to landing that job: she started in radiology, then went through training at The French Pastry School, worked at various fine dining establishments in Chicago and Las Vegas, and created a knock-out tasting for Chef Mark LoRusso.  What is she doing now?  As a part of creating a delicious seasonal dessert menu, she is making the latest pastry trend her own with creative interpretations of the do’ssant.

To find out what new flavors she’s giving the fried croissant dough phenomenon, turn to page 32.

Before she was plating up decadent desserts in Vegas, Mac received a foundation in classic pastry in L’Art de la Pâtisserie, the 24-Week Professional Pastry and Baking Program. If you’d like to learn more about the program, and how students are able to apply the skills they learn any area of the pastry profession, schedule a tour with one of our admissions counselors today.