Q & A with JBF Award Nominee Hedy Goldsmith

 

Pastry chef and author Hedy Goldsmith has garnered widespread acclaim for her innovative desserts at Miami’s chic Michael’s Genuine Food & Drink (and, more recently, the Cypress Room). We got in touch with the repeat Outstanding Pastry Chef award nominee to learn about her go-to cookbooks, her favorite places to eat in Miami and beyond, and her ultimate comfort food.

 

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JBF: We’ve read that you went to art school—what brought you from the world of fine arts into the culinary arts?

 

HG: Art school prepared me to become a more creative pastry chef. A blank canvas or blank dessert plate calls for the same creativity.

 

JBF: What is your current favorite item on the menu at Michael’s Genuine Food & Drink?

 

HG: It’s hard to single out a favorite because the menu often changes from week... Read more >

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The Bookshelf: Hedy Goldsmith's "Baking Out Loud"

James Beard Award winner Hedy Goldsmith

 

Hedy Goldsmith, the James Beard Award–nominated pastry chef at Michael’s Genuine Food & Drink in Miami, is known for her sophisticated and playful riffs on classic childhood treats, like the delicious peanut butter sandwich cookies on the cover of her new book, Baking Out Loud. Below are her five secrets to making a great cookie.

 

Have all your ingredients at room temperature.

This allows for the lightest and most delicate cookie. Creaming room-temperature butter traps more air, yielding a better-quality cookie.

 

Use great ingredients!

Period! Start with great quality and you’ll end up with great results: good-quality chocolate, vanilla beans instead of vanilla extract, good-quality butter, organic products if possible.
(I love... Read more >

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Q & A with Hedy Goldsmith of Michael’s Genuine Food & Drink

Hedy Goldsmith

 

At the Miami hotspot Michael’s Genuine Food & Drink, pastry chef Hedy Goldsmith’s whimsical yet sophisticated treats have earned an ardent following. We called up the Outstanding Pastry Chef award nominee to learn about her debut cookbook, the unexpected star of her repertoire, and how a Philly cheesesteak changed her life.

JBF: We’ve read that you like to draw on local fruits and herbs in your desserts, and that you use unexpected techniques like smoking. What are your favorite combinations?

HG: Smoked bittersweet chocolate with pickled mulberries; I was blown away at how great the flavors were together. I actually just served this dessert recently. Mulberry season is so short, so I try to jam-pack them with different flavors before they’re gone.

JBF: What’s your favorite dessert that you’ve made for Michael’s Genuine... Read more >

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