About
Photo by Greg Gorman
David Lebovitz received much of his training at Alice Waters’ restaurant Chez Panisse in Berkeley, California. He spent over twelve years in the pastry department working with Lindsey Shere, creating desserts to compliment the regional menus which changed each day to reflect the sustainability and beauty of the extraordinary fruits, nuts, and farm-fresh organic dairy products available at the restaurant.
David was named one of the “Top Five Pastry Chefs in the Bay Area” by the San Francisco Chronicle, and he’s received critical acclaim in such publications as Bon Appétit, Chocolatier, Cooking Light, Fine Cooking, Food+Wine, Gourmet, Condé Nast Traveler, Cook’s Illustrated, The Los Angeles Times, Newsweek, The New York Times, People, Saveur, Sunset, and USA Today.
David has appeared on national television programs such as Gourmet magazine’s Diary of a Foodie on PBS, the Discovery Channel, NBC’s Today Show, and Bizarre Foods with Andrew Zimmern on the Travel Channel.
His first book, the best-selling Room For Dessert (HarperCollins), was honored as a finalist for an IACP/KitchenAid Cookbook Award. The New York Times called Room For Dessert “brilliantly appealing (with) recipes so good it becomes clear what a master baker he is” and the San Francisco Examiner hailed Room For Dessert as an “instant classic”. His highly-praised second book, Ripe For Dessert (HarperCollins), features sensational delicious classic and contemporary desserts with fruit.
David’s book, The Great Book of Chocolate (Ten Speed), is the ultimate guide to the new and exciting world of chocolate. The Great Book of Chocolate was cited as one of the top books of the year by The New York Times and Food+Wine magazine.
The Perfect Scoop (Ten Speed) is the best-selling guide to ice cream and frozen desserts, and contains hundred of recipes for ice creams, sorbets, and granitas… plus all the deliciously gooey, nutty, and chocolaty things that get mixed inside and drizzled over the top.
His latest book, The Sweet Life in Paris, is a food-based memoir, filled with humorous and delicious stories about Paris with French-inspired recipes that are both sweet and savory.
His culinary education includes learning the art of chocolate at Callebaut College in Belgium and Ecole du Grand Chocolat Valrhona in Tain l’Hermitage, and advanced coursework in baking and the art of confectionery at the renowned Ecole Lenôtre in Paris. David leads culinary tours of Paris, which focus on chocolate, ice cream, breads, and the pastries of France.
David has been living in Paris since 2002 and his next book, Ready for Dessert, is planned for release in April 2010.
You can also find David on Flickr, Facebook and Twitter.
Please read the following before sending a message…
Answers to almost all other queries can be found in my fabulous FAQs or My Paris pages.
Thanks!
-David
If you send a message and don’t get a response, it’s likely that the answer to your query can be found in the aforementioned FAQs or My Paris pages. (We pastry people tend to be meticulously thorough, so look there first.) Due to the volume of mail, and work-related commitments, I’m unable to answer all messages and I do apologize if I’m unavailable to personally respond to all of them.
Thanks!
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Kudos and Articles
2006 Food Blog Award: Best Chef’s Blog
An American Blogger in Paris (Washington Post)
50 of the World’s Best Food Blogs (London Times)
An American (Pastry Chef) in Paris (Boston Globe)
At Home in Paris (Apartment Therapy)
Behind the Author (Behind the Burner)
The Perfect Scoop: Top Ten of 2007 (Amazon Editor’s Pick)
An American in Paris—with Brownies (The Daily Beast)
Hungry for Paris (Alec Lobrano)
The Perfect Scoop: Q & A with David Lebovitz (Traveler’s Lunchbox)
David Lebovitz’s Sweet Life in Paris (The Hip Paris Blog)
Prunes: Better Than the Chocolates in Paris (Los Angeles Times)
Meet the Bloggers…in Paris (The Guardian)
Cookbook Author Talks Sweet Life in Paris (Digital City)
Paris Bites Back (The Independent)
The Sweet Life in Paris (Simply Recipes)
David Lebovitz Interview (Francesca Unsworth)
The Cookthink Questionnaire (Cookthink)
31 Flavors? Think Outside the Carton, Ice Cream Lovers (Los Angeles Times)
On Blogs and Books (Too Many Chefs)
Thanksgiving Desserts (Food+Wine)
Best of the Web: Sites We Love (Saveur)
Tout de Suite (Eat Me Daily)
An Interview with David Lebovitz (Biblio.com)
The Sweet Life in Paris (Polly-Vous Français?)
David Lebovitz on The Perfect Scoop (Food Network)
8 Questions for David Lebovitz (The Gypsy’s Guide)
Recipe Redux (The New York Times)
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