Topic: On the Job
The Sofitel kitchen as a whole goes through so many berries! In the pastry kitchen, I love to use vanilla pods whenever possible. I also go through a lot of feuillatine.
Vanilla and any type of acid. I like ascorbic acid and citric acid.
I think anything can be challenging if it isn't in moderation.
I love pork, I love bacon, but it's become such a crutch. Sometimes I even have to pull myself away from it.
Wild foraged mushrooms. No question.
Sweet corn and tomatoes!
Strawberries. It's always a good day when I see them at the farmers market. Especially after a long hard winter.
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I'm just biding my time until I see rhubarb and sorrel...
- Adam Seger
- Hum Spirits Co.
- Chicago, IL
Yes, yes and yes. Every restaurant I do a cocktail list for, the first thing I do is to go thru the coolers, the pantry, the pasty chef mise-en-place, the spice rack and the prep lists.
- Patrick Sheerin
- Chicago, IL
Availability year round.
I do. I love them! It's a great way to see what's going on. It's hard to not be inspired after making that connection with the farmer and seeing the beautiful produce.
When spring finally arrives, what winter ingredients are you most sick of, and what spring ingredients can't arrive fast enough?
I just get tired of root vegetables. Rutabaga, celeriac, turnips....bleh. I'm thrilled to see the first rhubarb, and the first asparagus. Amazing times.
Baking chocolate, bread flour, dry yeast. Sound familiar? What are your must-have pantry staples for baking at work?
Besides flour, sugar, eggs, butter? I like having yeast around. And in cake batters I like using creme fraiche.