High Art and Sacher Torte: Pastry Chef Kriss Harvey's Guide to Vienna

Chris Harvey is a Hoseianres Bazaar Patissier at SLS Hotel in Beverly Hills. Prior to this, he studied at the legendary pastry chef in Europe including Oriol Balaguer. He is working closely with Andrés to create innovative desserts in Andrés' modernist style.

I spent two whirlwind holidays in Vienna and got the opportunity to do some research and development for the restaurant. I was attracted by the art and history of the city, and I was not disappointed. It is abundant in architecture, outdoor art and culture - the pastry scene is indeed a revelation

I spend most of the time at the museum. MAK (The Applied Art Museum), The Albertina, The Belvedere are superb educational institutions of the world class. MAK has a beautiful Art Deco collection. I really like the graphic series of Albertina. Belvedere is made up of two Baroque style palaces that have a wonderful view of the upper Palace. It is also home to the world's largest painting collection by Gustav Klimt. Especially when you think about his technique, it is wonderful (and wonderful!). Klimt actually drew a circle with his fingers

CaféCentral is mandatory. Here, Sigmund Freud and Gustav Klimt are sitting, drinking tea and coffee and planning great things. It is a shame that you sit there and think that those seats are shared by those people. Since CaféCentral has been in existence since 1876, I was surprised at the dessert's modernity. I think that they are as old-aged as sacred cakes they have not changed for a hundred years. This is the taste of old-fashioned classics. They do the same thing every day since the birth of a cake. I think that I am doing the same thing in a cafe, but unlike what I did in SLS, it is more modern.

My favorite is Café Hawelka. It was held in 1939 by Leopold Hawelka, and he died a few years ago. It is very small and dark, and the menu is written on the blackboard - but it is worth visiting the sweet buns made with their iconic products, buchteln, dough, butter and egg yolk. They used liquid fat to prove buchteln, raised liquid fat and baked it, it made it very soft. Then they fill them with plum jam or apricot jam. This is their fame. The waiter said that English was not so much, but what he said was that "everyone got these."

Hotel Bristol is located in the center of everything. It is an ideal choice for strolling through the city with old-fashioned luxury.

Desert Master Chris Harvey brings a unique flavor combination, avant-garde technology, and more than 20 years of experience to the Jose Andres bazaar pastry menu at Beverly Hills' SLS Hotel. After learning under the famous chocolate master Pascal Janvier near the famous cocoa barry chocolate school close to Philadelphia, he went to study at MOF Emmanuel Ryon of Hôtelde Crillon and École Gastronomique Bellouet Conseil at the famous pastry chef Christophe Felder. He continued his international experience in Spain and worked with Oriol Balaguer, a pastry by el Bulli and Oriol Balaguer Pastry. He also studied at MOF chocolate maker and candy maker Pierre Milgartte. Chris served as pastry at Ritz Carlton in Washington, DC, Park Hyatt Chicago flea, Baruto Rastranta di Mare in Wynn resort in Las Vegas.

Harvey is a New Yorker trained under the guidance of the world's most respected chef. His career began with Coco Barry Chocolate Academy near Philadelphia under the guidance of Master Chocolate Master Pascal Janvier. In order to adjust his knowledge of French pastries Harvey moved to Paris where he studied at the legendary pastry chef Christophe Felder of Hôtelde Crillon and MOF. ÉcoleGastroomique Bellouet Conseil's Emmanuel Ryon. He has had international experience with Spanish pastry chefs Oriol Balaguer and Oriol Balaguer Pastry. Harvey also studied with M.O. F. Chocolate confectionery manufacturer Pierre Mirgalet

The pastry chef is responsible for making chocolate, breads and pastries, all of these chocolates, breads and pastries are on the dessert menu. They are working with bakeries, chocolate makers, other desserts and pastry experts. Pastry Chef College specializes in training for this delicious job choice, offering pastry classes and traditional chef classes. The world of modern cuisine is exploding and the chef's job opportunities are no longer tied to traditional kitchens. The food culture on TV shows that there is a tendency to promote chefs to celebrities and power persons. Brands such as Rachel Ray and Guy Fieri could not be imagined 20 years ago. The reliability of food is clearly converted to the general perception of glamorous people who find fame and wealth through cooking