Dinner Discussion with Jansen Chan, Executive Pastry Chef, Oceana Restaurant, New York City
Originally from Northern California, Jansen Chan began baking at a very young age. His interest was sparked by his father, an amateur baker who prepared a new sweet with his son every morning, imparting a love for fresh fruits, chocolate, nuts, and the craft of dessert-making. However, in his early adulthood Jansen decided to pursue a different creative discipline – architecture, which he studied at University of California, Berkeley, Eventually, Jansen could no longer evade his passion for baking, which led him to Paris where be obtained a pâtisserie diploma from Le Cordon Bleu. Never losing sight of his architectural roots, Jansen began conceiving his desserts first as sketches – blueprints onto which to layer on complexities of flavor and texture. Upon returning to the U.S., Jansen continued his training in some of the finest restaurants: Kuleto’s, John Frank, and then the Fifth Floor, before accepting an invitation to work for Chef Alain Ducasse in the kitchens of his eponymous restaurant at the Essex House in New York City, and his Mix restaurants in Las Vegas.
Jansen Chan will be joined by architect and restaurateur Frank Sun at an exclusive dinner to discuss their passions for food and architecture, and how the two merge to create magical sweet delights. Asian-inspired dishes and a secret dessert will be served at dinner.
*Priority to members, limited capacity