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PROFESSION: Executive Pastry Chef, Mandarin Oriental, Boston
CULINARY EDUCATION: Profesional Gastronómico, I.A.G
FAVORITE SIMPLE FALL DESSERT RECIPE: Warm 64% Manjari Chocolate Tart, Caramelized Hazelnut, Madagascar Vanilla Ice Cream
Currently the Executive Pastry Chef at the Mandarin Oriental Hotel in Boston, Nelson was born in Buenos Aires and trained in classic French cuisine. He believes in cooking from the soul and especially loves chocolates because there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines. He incorporates French and Spanish influences in his cooking. The five ingredients he always has on hand are chocolate passion fruit, almonds, vanilla and raspberries. If he were a food, he says, "I would be a passion fruit -- it has an intense acid and aromatic flavor, but once you blend it with the right fruit it is unique and quickly appreciated by many people."