Who was Joshua Ulmer?
Joshua Ulmer was a pastry chef who worked for Enrique Olvera’s restaurant group, Casamata. He was born on July 19, 1997, on Long Island, New York, and developed a passion for cooking and baking at a young age. He graduated from Johnson & Wales University, where he studied culinary arts, and joined the pastry team of Cosme, a Michelin-starred restaurant in New York City. In 2020, he moved to Los Angeles, where he helped to open Damian and Ditroit, two Mexican restaurants that showcase Olvera’s cuisine. Ulmer was known for his creative and colorful desserts, such as the hibiscus meringue, the pink peppercorn paleta, and the churro sundae.
How did Joshua Ulmer die?
Joshua Ulmer died suddenly on March 29, 2023, at the age of 25. His cause of death was not disclosed by his family or his employer.
How did Joshua Ulmer inspire many with his desserts?
Joshua Ulmer’s desserts were not only delicious, but also inspirational. He used his skills and knowledge to create desserts that reflected his heritage, his culture, and his vision. He combined Latin-American ingredients, such as hibiscus, pink peppercorn, and chocolate, with French techniques, such as meringue, chantilly, and hard shell. He also added his own twists and touches, such as dehydrated hibiscus, raspberry sauce, and fresh churros.
Ulmer’s desserts also inspired many people who had the fortune of crossing paths with him. He received praise and recognition from his peers, his mentors, and his customers. He was honored with the Pioneer Award from the Rhythm and Blues Foundation in 1998. He also received a note from a guest who said, “I heard Nipsey [Hussle] said that the greatest human act is to inspire.
Joshua Ulmer’s cause of death was a tragic loss for the pastry world and for everyone who knew him. He will be remembered for his smile, his spirit, and his love.