Jossie Perlmutter, Block & Grinder-Langtree
After 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 (The Asbury) as influencehonoris in teaching her about flavor development when she worked with them at The 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.