As a pastry chef at one of our country’s best culinary schools, students often ask me….what’s your favorite dessert? I have access to the highest quality ingredients, the best equipment and some of the most respected chefs in the industry. This blog will give you a look into my work, and maybe a little glimpse of my life.
Blueberry pie. The answer to their question includes a story, as good food should. First, we need to drive a thousand miles to Northern Ontario. Then, on a perfectly sunny day in early July, we take our 60 year old 17′ Alumacraft to the end of Lake McFarlane. There, up on a rocky knoll, spared from the bears, lies the perfect blueberry patch. Once everyone has filled their buckets, swatted horse flies and mosquitoes, and avoided sunburn, we cool off in the lake. Back at the cottage (or “camp”, as Northern Canadians call it), while the boys clean the fresh fish, my daughter and I make the pie. In a 1947 GE electric oven, baking can be a challenge! Good pastry, made with Tenderflake lard (yes, lard!), encases our fresh-picked wild blueberries. We eat our dinner on the picnic table in the yard: smallmouth bass, some quinoa, a salad and…..of course, wild blueberry pie! Farm to table, at its best.
What’s the story behind your favorite dessert?
Just pie? Really? That’s your favorite dessert??? But….you are a pastry chef!