Thursday, 08 July 2010 19:57 Dine & Cook Staff Report

The leading publication on the pastry, ice cream and chocolate industries has named Dunkin' Brands' Executive Pastry Chef Christopher Boos as one of the top ten pastry chefs of 2010.

Dessert Professional Magazine honored Boos at a reception at the Institute of Culinary Education in New York City Wednesday night. Other prestigious pastry chefs honored included Steve Evetts of the Marriot Marquis Hotel in New York City; Yannis Janssens of the Fontainebleau in Miami Beach; Nicholas Lodge of the French Pastry School in Chicago and Roy Pell from The Phoenician in Scottsdale, AZ.

The event featured a tasting of desserts created by the ten honored chefs. Boos created a dessert consisting of a milk chocolate jasmine tea tart, Baskin-Robbins cranberry sorbet with soaked cherries and a Dunkin' Dark Roast coffee creme.

"We set out to recognize outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and community service,” said Dessert Professional Magazine Editor Matthew Stevens. “These are the chefs who have proven they most embody the spirit of excellence and hospitality to which we are all committed."

Boos called the award one of the great highlights of his career.
Since 2004, Boos has been working for Dunkin' Brands creating new menu items for Baskin-Robbins and Dunkin' Donuts. He shares his pastry knowledge with Dunkin' Brands' culinary team and franchise owners throughout the world.

He has oversaw the development of a number of new products for both Baskin-Robbins and Dunkin' Donuts, including cakes, ice cream treats, pastries, sweet snacks, and bakery items.

"As Executive Pastry Chef, Christopher brings exceptional experience and artistry to Dunkin' Brands, and inspires our entire team each and every day to conceive new and innovative creations for our customers," said Stan Frankenthaler, Executive Chef for Dunkin' Brands. "We could not be more proud to see Dessert Professional recognize Christopher for his skills and creativity, and we salute our friend and colleague for his accomplishment."

Boos has been honored with numerous awards throughout his career, including the Medal of the French Government Grand Prize of The Salon for Full Pastry Presentation. In 2001, the American Culinary Federation's Mid-Hudson Chapter named Boos as its Chef of the Year.

Most recently, Boos was a member of the United States national team at the 2009 Coupe de Monde World Pastry Cup.