Posts By: Dana Cree

Sweet on Mathew

 Mathew Rice, the pastry chef at The Publican restaurant in Chicago, sat down for a lovely chat about his recent experience on the first all dessert episode of the Food Network’s cooking competition, Chopped. Spoiler alert! He was crowned victorious, and with his winnings he is investing in his own exciting website, called Spilled Milk… Read more »

A chef on “vacation”

  my latest contribution to Chefs Feed delves into what it’s like for a chef to vacation. I struggled to write this piece, as I had only vacationed as a chef. But after a few months away from the grind of restaurants I took a trip to Mexico for a friends wedding. Two days after… Read more »

Meet Harry!

We have a new writer joining the community here at The Pastry Department! Harry Flager has just returned stateside after staging in various restaurants through out Asia. If you know Harry, you know that staging is the foundation of his self structured education, a practice I HIGHLY encourage all young cooks to consider. Heck, old… Read more »

A Guide to Pie Crusts

My latest installment over at Lucky Peach is just in time for your holiday baking! A guide to pie crusts includes the in’s and outs of making pie crusts, or maybe it’s the why’s and how’s? I dare say, it’s quite explanatory, I’m not sure Ive ever written the word “fat” so much. Attached are my 4… Read more »

pastry cream; our very own mother sauce

If you read my last column for Lucky Peach, you should be ready to make proud, hollow cream puff shells. But what of their filling! Worry no more, the follow up to that piece discusses pastry cream, the classic companion for pate a choux. You may have seen pastry cream in a fruit tart, or… Read more »

Meet Ron!

I first started following the work of Ron Mendoza, long before I started following the work of Ron Mendoza. It’s confusing, I know. But about 3 years ago, I started coming across pictures of desserts made by the pastry chef of Aubergine. They resonated with me in a way few do, our desserts are kindred… Read more »

What to do when your chef leaves

The latest column from Chefs Feed, this one discusses what happens to those left behind when a chef leaves. I’ve left a team behind at blackbird, just as I inherited one when I arrived. Likewise, I’ve been a cook, left behind when a chef decided to move on and a new one brought a sea of change into… Read more »

Meet Danielle!

Danielle Snow walked into my life one lunch service, over a year ago. She had applied for the pastry cook position I had posted, and took it upon herself to come in and express her interest in person. It takes guts to cold call a chef, in person. It must, because I’ve rarely seen it… Read more »

How to make Pate a Choux

Hot off the presses! My latest piece at Lucky Peach discusses the earliest fundamental recipe I tackled. My first menu, at a neighborhood restaurant called Eva in Seattle almost always had a profiterole on it, hiding under seasonal fruit compotes, standing in for biscuits in a strawberry shortcake, or holding scoops of spiced pumpkin ice… Read more »

How To Laminate Dough

Partially reprinted with permission, this is my most recent piece over at Lucky Peach, How To Make Laminated Dough.  This piece covers the in’s and out’s of laminating dough, the painstaking process of folding and layering butter and dough to make impressive things like croissants and puff pastry. For the full article click the link… Read more »