Favorite cookbook of all time? Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. It tasted totally amazing and it made me realize how much food could be overthought. Two simple items that were the best they could be: chewy, salty, sweet. I was 18 and from Kentucky, and it was totally mind-blowing. Who is your food mentor? What is the most important thing you learned from him/her? When I was at CIA, my instructor Michael Pardus made a snack for us on the first day: basic Parmesan sticks shoved into Medjool dates. You can flavor them in so many ways, and it’s a good way to impress friends. The work-to-reward level with marshmallows is very high. And you let it cool, cut out the marshmallows and you’re done. ![]() Cool the syrup to 212 degrees and pour it into a standing mixer along with gelatin, whip it together and pour it into a brownie pan, like you would with Jell-O. You mix corn syrup, sugar and water, and boil it to about 250 degrees, which makes it firmer. The best thing for someone getting into baking to make: marshmallows. What was the first dish you ever cooked yourself? And what is the best dish for a neophyte cook to try? The first thing I ever made was biscuits when I was really little. I purée apple sauce and dried apples, and flavor it with dried strawberries. I make it as authentic to my childhood memories as possible. I use a pâte brisée, like a short bread but a little mealy, with a dried fruit paste filling. The inside should be as dry as a fruit roll up. Real Pop-Tarts have nothing to do with jamminess or flakiness. In most recipes, Pop-Tarts become turnovers, with a superflaky pie crust, but I think the people who write those are from an alternative universe. What's a dish that defines your cooking style? Pop-Tarts, because they demonstrate what the nostalgic foods of our childhood are supposed to be. For a long time, I had impostor syndrome because my career didn’t follow the traditional trajectory. It made me incredibly insecure so I worked a lot harder, because I knew no one was going to correct it for me or show me what to do. ![]() Looking back, I always wished that I had. When I came for an internship, the pastry chef preemptively quit, and ever since then I’ve never worked under anyone. I learned all the basics, and then I lucked into a scenario where I became the executive pastry chef at a restaurant. I went to culinary school right out of high school. F&W Star Chef » See All F&W Chef Superstars Chef: Stella Parks Experience: Table 310, Lexington, KY Holly Hill Inn, Midway, KY Education: Culinary Institute of America Who taught you how to cook? What is the most important thing you learned from him or her? No one really taught me to cook.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |