Chicago’s Top Pastry Chefs Create Signature Toppings for Frozen Yogurt and Kefir

Argosy Group International Showcased Gourmet Toppings to Highlight the Introduction of the New Argosy 8000i at the National Restaurant Association Show

Chicago’s Top Pastry Chefs Create Signature Toppings for Frozen Yogurt and KefirThe new Argosy 8000i, introduced at the 2014 National Restaurant Association Show in Chicago, was designed to break through conventional thinking in soft serve equipment and provide foodservice operators with new technology that meets the demands of today’s high volume operations.

To draw attention to the new equipment presented at the show, three of Chicago’s top pastry chefs were challenged to apply their culinary skills and create signature toppings for the soft serve yogurt and kefir flavors that were served in the new state of art soft serve equipment from Argosy.

Featured pastry chefs and topping ideas included:

  • Chef Leigh Omilinsky, Executive Pastry Chef at the Sofitel Chicago Water Tower, who oversees the hotel’s entire pastry program including private dining, amenities and the plated desserts at Café desArchitectes and Le Bar.  She has worked with some of the most celebrated chefs in Chicago, including James Beard-award-winning chefs Rick Tramonto and Gale Gand at Tramonto’s Steak and Seafood and TRU restaurant; and with Chef Laurent Gras at the Michelin-rated L2O.

Signature Topping:  Chef Omilinsky created a chocolate praline crunch with caramel corn for Argosy. The sweet salty combination over frozen yogurt was perfect for prime afternoon snacking time.

Chef Amanda Rockman, Pastry Chef at Paul Kahan’s Nico Osteria, has worked at several of Chicago’s most notable restaurants including the Peninsula Hotel, the Bristol,Balena and TRU, where she developed the restaurant’s chocolate.  Honored inZagat’s “30 under 30” and named 2013 Chicago Tribune Pastry Chef of the Year,Rockman is a superstar in the pastry world.   Signature Topping:  ChefRockman createda freeze dried strawberry, almond, pink peppercorn, and white chocolate crunch.  The sweet and crunchy combination made it irresistible served over frozen kefir.

  • Chef Lisa Bonjour is currently delighting diners at mk The Restaurant with her simple and balanced flavors.  Chicago Tribune listed her in “Chicago pastry chefs: five to know, under-the-radar pastry chefs whose names you ought to know.”  She has also delighted diners at Quince in Evanston, Epic, BOKA and Trenchermen in Chicago and at Back Bay Grill in Portland, Maine.

Signature Topping:  The Cocoa Nib “Granola” she created as a soft serve topping had visitors to the Argosy booth dreaming about breakfast, brunch and morning snacks.

The pastry chefs and their signature toppings gave quick service and fast casual operators a fresh perspective on gourmet soft serve and attracted attention from operators in all segments of the foodservice industry looking to capitalize on Americans’ passion for snacks and mini-meals throughout the day.

About Argosy Group International
Argosy Group International, based in Orlando Florida, currently provides a portfolio of innovative foodservice equipment products for foodservice operators in the frozen dessert business.  A range of options make Argosy equipment appropriate for use in a wide range of segments from those requiring high volume self-service efficiency to venues that demand small footprint models.  Their brands include Argosy, Donper America and Frozen Yogurt Solutions.  Argosy’s focus is providing foodservice equipment that sets category standards for quality, value and innovation, all designed and built in America.  For more information about Argosy Group International, visit