Posts Categorized: Uncategorized

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 »

the one spoon quenelle and how to hide it

i work in Carmel, CA. a place most people don’t go. one of the most beautiful places in the world. Big Sur to the south and Pebble Beach to the north, a relaxing 1 hour drive to Santa Cruz where Keefer Sutherland heads a vampire clan (maybe he’s moved on) and another hour into San… 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 »

Thoughts on a dream job

Hello all! My name is Danielle, and I’ve been working in various pastry departments for the past three years. Over a year ago, through a stroke of good luck (and a degree of skill, but timing—as always—was paramount), I found a home in the storied pastry kitchen of Blackbird. If you work in the industry,… 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

  To hear me say it sounds like “padda shoe.” The phoenetics for the French term I’m most certainly mispronouncing, pate de choux, announces one of the most versatile recipes in classic patisserie. Somewhere between a dough and a batter, pate de choux takes it’s name from the rough, cabbage-like shape of the dough when… Read more »