Joseph Murphy's career has brought him through some of the most famous kitchens in New York. Chef Joseph honed his skills cooking in such esteemed restaurants as Lespinasse, La Côte Basque and Park Avenue Café. As Pastry Chef of Gotham Bar and Grill, Murphy worked closely with Alfred Portale to develop desserts that complement the restaurant's signature style. After leaving Gotham, he was the opening Pastry Chef at Blue Fin in Times Square and later opened his own restaurant, Fresh, in Tribeca. In 2003, Murphy became the corporate Pastry Chef for Jean-Georges management where he supervised the kitchens at Vong, V Steak, 66, Mercer Kitchen and JoJo. In 2007 he became the Executive Pastry Chef at BLT Market and the Ritz-Carlton New York. He was named Executive Pastry Chef at the 4-star Jean-Georges restaurant in 2012, replacing Johnny Iuzzini. Come sample the sweet side of one of New York's great restaurants and great pastry chefs! Free for current career students and alumni; General public $40
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