Posts By: Dana Cree

A pastry chef without

I’ve been quiet this summer. It’s not you, really. It’s me. I’ve been without words, drained of them. I was promoting my book, and in doing that I traversed the country, talking, and talking, and talking about my book. I thought writing the book would be the hard part, or perhaps the tedious recipe testing process…. Read more »

The Proposal

Part 2 in the series…..   The thought of writing a book proposal was really intimidating for me. I’d been sent a couple of proposals that looked so professional, and so much like their resulting books, I felt lost. At the time, this probably told more about the flimsiness of the ideas I had kicking around. But… Read more »

Hello My Name Is Ice Cream

March 28th, my first book was published, a cook book about ice cream, called Hello My Name Is Ice Cream; the Art and Science of the Scoop. You can find more information about it here! hellomynameisicecream.com  I am so honored this opportunity came my way, to be the proud author of a book of my… Read more »

Setting the goal

The term “annual review” doesn’t garner the same excitement as “staff party.” While I had attended staff parties with regularity throughout my career, I had honestly never had a real review until I came on board with One Off Hospitality in 2012 at Blackbird. I find the these reviews mildly exhausting to perform for my own… Read more »

No News Is Good News

Admittedly, it’s been a little quiet over here at The Pastry Department. A fact that can only mean one thing, we have been anything but quiet in our kitchens! I’ll give you a little update on the team here, as we have all been doing pretty wonderful things in our absence from this blog. Which… Read more »

Simple

Recently I had the professional privilege of cooking with group of nationally celebrated chefs at a Friends of The James Beard Foundation dinner at The American Restaurant in Kansas City. The restaurant, the crown jewel in the Hallmark empire, was opulently designed by Warren Platner 40 years ago, borrowing stylistically from another of his restaurants, Windows… Read more »

How creamy can creamy be?

As a pastry chef, I tend to chase textures. Unlike a savory chef, who has a wide array of nature-made textures at their disposal, for example, the range of textures in fish and meat, or raw vegetables, pastry chefs have to create the textures they work with. Where as a savory chef can use nuts, raw carrots,… Read more »

Cake Cake Cake

I visited my friend Amanda Rockman recently in Austin, Texas. She’s taken up residency at The South Congress Hotel, where she fills pastry cases, dessert menus, poolside bars, coffee shops, and an ice cream truck with her brilliant wares. While we were in the kitchen talking she told me a story about a shirt her… Read more »

Home Baking At Work

  I’ve recently taken a new pastry chef position at a collection of restaurants with the same name, The Publican. What was once just a beer hall dedicated to pork and oysters holding down a dark corner of Chicago’s Fulton Market meatpacking district, the Publican brand has since expanded to include Publican Quality Meats, a… Read more »