Stanton Ho

Students lined up with cameras to capture Chef Stanton Ho's creations on film during a presentation at Johnson & Wales University's College of Culinary Arts in February 2002 at the Providence Campus. As the 134th Distinguished Visiting Chef® to visit Providence, Ho shared advice on making it in the business while demonstrating a variety of flavors and techniques.

Chef Stanton Ho has been the Executive Pastry Chef at the Las Vegas Hilton since 1984, after five years as the Executive Garde Manger Chef. He oversees a staff responsible for thousands of desserts each day, from cakes to pastries to plated desserts. "When you have such huge production, you get it down to a science," he explained.

Over the course of his career, Ho has won numerous awards, and garnered gold, silver and bronze medals on a number of prestigious international pastry and chocolate competitions. In 1994 and 1995, he was named as one of the Top Ten Best Pastry Chefs in the United States by Pastry Art & Design. In 2000, Ho was named Pastry Chef of the Millenium by Paris-Gourmet.

Ho participated several times in the Coupe Du Monde de la Patisserie, the World Pastry Cup Team. On January 22, 2001, with Ho as team chairman, Team USA captured the gold medal in Lyon, France — the first time that the U.S. pastry team placed first. Ho helped to select Team USA for the 2003 competition at the tryouts on February 2, also held at Johnson & Wales.

While drizzling a plate with red fruit consommé and adding chocolate curls to a tartlette, Ho explained that while looks may convince a customer to order something, the taste and flavor is what will make them recommend it to their friends. He also reminded students that when it comes to running a dining establishment, you need to cater to the customer's needs. "If they want apple pie, then they get apple pie. But make it the best apple pie you can possible make."

Ho's menu for his culinary demonstration consisted of: Savarin of Citrus Cream Cheese Mousse with Strawberry Yogurt Sorbet, Chocolate Passion Fruit Tartlette with Exotic Fruit Sorbet, Caramelized Bananas and Cream.

Following the demonstration, a luncheon in Ho's honor was prepared by culinary arts students at the Radisson Airport Hotel in Warwick, R.I. Student Carla Contreras of Rochester, N.Y., received a $1,500 Distinguished Visiting Chef® scholarship in Ho's name.