Plot Synopsis

Pastry chefs battle to see who can create the sweetest concoctions as they vie for the grand prize of $100,000, a feature in "Food & Wine" magazine and other prizes. In each episode, pastry chefs compete in two challenges -- the first is a quick-fire test of their basic abilities and the second is a more involved elimination challenge. These elimination challenges are designed to test the versatility and inventiveness of the pastry chefs, allowing them to work with unusual and exotic ingredients or forcing them to cater for a range of demanding clients. The judges are: celebrated pastry chef Johnny Iuzzini, who is Executive Pastry Chef at Perry Street, Restaurant Jean Georges and Nougatine and was awarded the Beard Foundation "Outstanding Pastry Chef of the Year" in May 2006; Hubert Keller, critically acclaimed chef of the world-renowned restaurant Fleur de Lys; and Dannielle Kyrillos, Editor-at-Large at DailyCandy.com and a self-taught, homemade baker who brings a talent as a real diner.