For years, in a hot, somewhat cramped kitchen below the sprawling Sonnenalp Hotel in Vail, pastry chef Bernie Oswald has performed a sweet labor of love, making memories for brides, delighting children of all ages with Christmas cookies and crafting splendid chocolate eggs that dazzle the senses at Easter. Now, as this winter season draws to a close, so does Oswald’s time in the Rocky Mountains. The Austrian chef who arrived in Vail in November 2001, will soon leave the high country for the subtropical warmth of Florida, leaving behind heavy hearts of those who have grown to love the …
Source:: Vail Daily Feed
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