Chef Biography
Chris Northmore inherited his creative eye from his commercial photographer father. After studying business administration at Eastern Michigan University, Chris found his niche studying pastry at the Culinary Institute where he graduated in 1979.
He landed a stint at the Omni Hotel in Atlanta, and was mentored by Gunther Heiland, master chef and Olympic Team veteran. Two years later he became the assistant pastry chef at the Bellevue Stratford Hotel in Philadelphia, and two + years later, moved to Boston to become the executive pastry chef at the Parker House Hotel. In 1986 he was nominated as Pastry Chef of the Year and Chocolatier Magazine nominated him as one of the top 10 pastry chefs in America in 1994. Over the years, with his mentor chef Heiland, he has captured three gold medals in Frankfurt, Germany, winning the World Culinary Olympics with the U.S. Team.
In 1996, Great Chefs caught up with Chris Northmore at taeh Cherokee Town & Country Club in Atlanta, Georgia, and taped him cooking a number of desserts for the Discovery Channel’s Great Chefs of the South series. He is now the executive pastry chef at the Everglades Club in Palm Beach, Florida.
Recipes
Lemon Parfait with Fruits and Sauces
Serving: 8 Print Lemon Parfait with Fruits and Sauces By Great Chefs November 10, 2015 Most parfaits come to the table in lovely tall glasses, but not these. Praline baskets are created to hold the parfaits, with chocolate and, if desired, marzipan flowers decorating the baskets. Bright mango sauce mirrors the plates under the baskets. […]
Pineapple Napoleon with Coconut Sherbet and Tahitian Vanilla Sauce
Serving: 4 Print Pineapple Napoleon with Coconut Sherbet and Tahitian Vanilla Sauce By Great Chefs November 4, 2015 This elaborate and beautiful dessert combines pineapple and coconut in pineapple-shaped napoleons, accompanied by coconut sherbet. Diplomate cream is pastry cream lighted with whipped cream; for this dessert, it is flavored with pineapple puree and used to […]
Chocolate and Chestnut-Rum Cream with Chestnut Compote
Serving: 15 Print Chocolate and Chestnut-Rum Cream with Chestnut Compote By Great Chefs October 21, 2015 Surprise each guest with a personal gift, chestnut-rum cream wrapped in chocolate and served in a pool of chestnut compote. While the basic dessert, chestnut-rum cream, is relatively simple, the technique for wrapping each one in a thin sheet […]