by Chevy Goh | Jan 25, 2018 | Chefs
Donna Davis, Founder and Pastry Chef-Owner of KékiCake, Berkeley, California Meyer Lemon-Mango Fruit Curd Donna Davis had been making cake kits as a hobby when her friends started saying to her, “You’ve been shipping these cakes before there was even a Blue Apron.”...
by Chevy Goh | Jan 4, 2018 | Chefs
Peng Looi / Chef, Noosh Nosh, Louisville, Kentucky Roasted Duck with Cumin and Honey Glaze, Duck Fat-Poached Asparagus and Tamarind Curd Roasted Lamb with Baharat and Mango Sambal Yogurt Crème Brulée (with Ginger, Mango, Blood Orange and Vietnamese Coffee) The menus...
by Chevy Goh | Oct 20, 2017 | Chefs
Annie Baker, Annie The Baker, Yountville, CA Annie Baker worked as an accountant at large corporate financial institutions in downtown Chicago when she realized she’d much rather be a baker than a bean counter. With the endorsement of co-workers...
by Heather Ross | Sep 15, 2017 | Chefs
Toni Chiappetta, Owner, Sweetie Pies Bakery, Napa, CA As a little girl, the only reason Toni Chiappetta ate dinner was to get to dessert. Today, as the owner of local darling Sweetie Pies, she’s come a long way from her early chocolate cake experiments and...
by Heather Ross | Sep 5, 2017 | Chefs
The Perfect Spotlight: Culinary Schools Coconut MousseMango MousseFrench Ice Cream Base/Créme AnglaiseFreeze-Thaw Fruit Pastry Cream Whether it’s introducing culinary students to new flavors or teaching them how to substitute purees for other ingredients to boost...
by Montia Garcia | Mar 20, 2017 | Chefs
Jonathan Pye, Nelson-Atkins Museum of Art, Kansas City, Missouri Spicy Prickly Pear-Glazed Pork Belly with SlawWhite Peach-Melon GazpachoWhen you’re the chef at a museum restaurant, finding inspiration for artistic cuisine is always close at hand. Chef Jonathan Pye...
