PERLMUTTER
Aer completing an eight-week program at
the Ecole Nationale Supérieure de Pâtisserie
in Yssingeaux, France, Jossie Perlmutter was
hired as the opening pastry chef at Heirloom
Restaurant. Although she learned basic
techniques in France, most of her education
has come from direct experience and working.
Citing local chefs Chris Coleman (Stoke
Charlotte) and Matthew Krenz (e Asbury)
as influencers in teaching her about flavor
development when she worked with them
at e Asbury, Perlmutter is now Block &
Grinder's first pastry chef. "My goal for all
of my desserts is to create something that
most people in Charlotte haven't experienced
before," she says. Known for her cooking's
French influence as well as a personal style
that utilizes layers of texture and flavors,
Perlmutter was recently named NCRLA
(North Carolina Restaurant and Lodging
Association) Pastry Chef of the Year for 2016.
JOSSIE PERLMUTTER
BLOCK & GRINDER-NGTREE
52 WINTER 2016