Sherry Yard has been the Executive Pastry Chef at the renowned Wolfgang Puck Worldwide for 19 years (January 1994 to January 2013) where her role encompassed a range of responsibilities from creating menus to opening new restaurants and mentoring staff in kitchens from Singapore to Santa Monica. Her innovative desserts were a signature experience at all fine dining outlets of the Wolfgang Puck empire and were featured at the Academy Awards Governor's Ball, the Grammy Awards and the Emmy Awards. Yard has earned the praise of her critics and peers with multiple accolades awarded throughout her illustrious career including: Southern California Restaurants Writers' Association's ‘Pastry Chef of the Year’ (1999);Bon AppetitMagazine’s Food and Entertaining Awards ‘Pastry Chef of the Year’ (2000); James Beard Foundation’s ‘Outstanding Pastry Chef of the Year’ (2002); Choclatier Magazine’s ‘Best Pastry Chef in America’ (2005); Pastry Art Magazine’s ‘Best Pastry Chef in America’ (2006); and Food Arts Magazine ‘Silver Spoon Award’ for lifetime achievement (2010).
Yard serves on the board of numerous philanthropic organizations and is a driving force of the Careers through Culinary Arts Program (C-CAP), which educates inner-city teens and gives scholarships to culinary schools. She is also personally involved in fundraising efforts for the American Cancer Society and the Meals-on-Wheels program in Los Angeles. Yard’s first book, "The Secrets of Baking", published by Houghton Mifflin in 2003, was a sell-out hit on the Home Shopping Network and was nominated for the International Association of Culinary Professionals (IACP) Julia Child Award and won the James Beard Foundation’s KitchenAid Award for Best Baking Book. Sherry's second title, "Desserts by the Yard", released by Houghton Mifflin in 2007 traces her sweet life from Brooklyn to Beverly Hills through desserts. In 2014, Yard will debut the revitalized Helms Bakery in Los Angeles in partnership with chef Sang Yoon.
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