Chef Paul W. Thompson, Pastry Chef and Owner
Paul graduated from The Union Institute and University,
Los Angeles, California campus. He earned his BS
degree, and went on to earn his Diplome De Patisserie in
Pastry Arts from The Le Cordon Bleu, in Paris, France.
He also has his ServSafe Certification, from the National
Restaurant Association Educational Foundation. He has
catered for both private and corporate clients.
Following a successful career in computer networking, he
decided to follow his true passion for food, working as
Chef and Pastry Chef at Fine Dining by Paul, a small
catering outfit which he founded along with Dessert
Temptations, a boutique dessert company.
Paul believes that dessert is a truly personal experience
as it touches on every level of our identity, memory,
sensory experience and emotions. It is this passion, and
philosophy that he brings to each of his desserts.
Paul graduated from The Union Institute and University,
Los Angeles, California campus. He earned his BS
degree, and went on to earn his Diplome De Patisserie in
Pastry Arts from The Le Cordon Bleu, in Paris, France.
He also has his ServSafe Certification, from the National
Restaurant Association Educational Foundation. He has
catered for both private and corporate clients.
Following a successful career in computer networking, he
decided to follow his true passion for food, working as
Chef and Pastry Chef at Fine Dining by Paul, a small
catering outfit which he founded along with Dessert
Temptations, a boutique dessert company.
Paul believes that dessert is a truly personal experience
as it touches on every level of our identity, memory,
sensory experience and emotions. It is this passion, and
philosophy that he brings to each of his desserts.
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Copyright 2008. All rights Reserved. Dessert Temptations
