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Antonio Bachour
Antonio Bachour (1975 in Rio Grande, Puerto Rico)〔(Antonio Bachour: Pastry Genius ), at the Miami New Times; by Emily Codik; published August 29, 2013; retrieved January 12, 2014〕 is an award-winning American pastry chef. In 2011, he was named one of the ten best pastry chefs in America,〔(Top Ten Pastry Chefs in America at ICE ), at the Institute for Culinary Education; published 7 June 2011; retrieved 12 January 2014〕 and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator〔(JWU & MIAMI Magazine ZEST Awards Honor Miami’s Top Chefs ), at Johnson & Wales University; published April 25, 2013; retrieved January 14, 2014〕 after having been nominated for the 2011 award.〔(Johnson & Wales salutes South Florida "leaders in culinary arts" with its new Zest awards ), at Miami.com; published March 29, 2012; retrieved January 14, 2014〕 Zagat has described him as a "confection master".〔(Making Macarons With Chef Antonio Bachour ), at Zagat; by Carissa Chesanek; published December 18, 2013; retrieved January 14, 2014〕
He has also served as a judge in the 2013 US Pastry Competition and the Chicago Restaurant Pastry Competition,〔(Nine of Pastry Chef Antonio Bachour’s latest desserts ), at Dessert Buzz NYC; published January 28, 2013; retrieved January 14, 2014〕 and as a guest chef at the 2013 Friends of James Beard dinner, held by the James Beard Foundation.〔(Friends of James Beard Benefit Dinner ); at The American Restaurant; published 2013; retrieved January 14, 2014〕
Bachour is a graduate of Johnson & Wales University,〔(Pastry Chef Antonio Bachour of The St. Regis Bal Harbour Resort - Biography ), at StarChefs.com; published August 2011; retrieved 12 January 2014〕 and has studied at the Valrhona cooking school〔
In 2013, Bachour published his first cookbook.〔(60 creations by Antonio Bachour ), at So Good... Magazine; by Jaume Cot; published October 8, 2013; retrieved January 14, 2014〕
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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