November 22, 2010
Turkish-Born Pastry Chef, Yigit Pura, Wins His Just Desserts
Robert Doyle READ TIME: 2 MIN.
SAN FRANCISCO (November 18, 2010) - Ten episodes, twelve contestants and hundreds of pounds of sugar later, Yigit Pura, Executive Pastry Chef at Taste Catering and Event Planning in San Francisco, has been crowned the winner on the premiere season of BRAVO's "Top Chef Just Desserts" - a spin-off of the popular Emmy-nominated and James Beard Award-winning "Top Chef."
Pura takes home an impressive prize package, including a feature in Food and Wine magazine, a showcase at the annual Pebble Beach Food & Wine Festival, a 2011 Buick Regal and $100,000 furnished by Godiva Chocolatier.
Hosted by Top Chef judge, Gail Simmons, "Top Chef Just Desserts"featured renowned pastry chef Johnny Iuzzini as head judge with acclaimed San Francisco chef Hubert Keller (Fleur de Lys, Burger Bar) and Daily Candy editor-at-large Dannielle Kyrillos rounding out the judges' table.
Each episode of "Top Chef Just Desserts" featured a Quickfire Challenge and an Elimination Challenge. The shorter Quickfire Challenge tested each contestant's basic fundamental pastry skills and abilities while the Elimination Challenge tested the versatility and innovativeness of the pastry chefs.
From Turkey to San Francisco
"The entire Taste team is proud of Yigit's accomplishment," said Taste Catering and Event Planning CEO, MeMe Pederson. "We look forward to seeing what sweet things the future holds for him."
Yigit began his culinary training at the age of four in Ankara, Turkey while helping his mom make dark caramel. His formal culinary training began at the age of 20 in San Francisco, while working in some of the top kitchens. He then moved to New York City, where he landed a position at Le Cirque 2000 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. After 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.
Women-owned and operated, Taste Catering has provided the very best in catering and event planning services for private and corporate clients in the San Francisco Bay Area for over30 years. Taste Catering uses only the freshest and highest quality ingredients and supports local growers and producers that engage in organic and sustainable agricultural practices. Taste Catering is proud to be "Green Certified" by the San Francisco Department of the Environment.
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For more information on Taste Catering and Event Planning, visit Taste Catering
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Long-term New Yorkers, Mark and Robert have also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center, Mark is a PhD in American history and literature, as well as the author of the novels Wolfchild and My Hawaiian Penthouse. Robert is the producer of the documentary We Are All Children of God. Their work has appeared in numerous publications, as well as at : www.mrny.com.
