Q & A with JBF Award Nominee Brooks Headley
When former punk rocker Brooks Headley took over the pastry department at New York City’s four-star Del Posto, it didn’t take long for his playful spirit to seep through the menu. We caught up with the Outstanding Pastry Chef award nominee to learn about his “buzzed Italian grandma” cookbook, the Del Posto dessert that was inspired by a Looney Tunes episode, and the childhood food memory that still haunts him.
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JBF: You were a drummer for many years before you were a chef. Do you like to listen to music while you’re in the kitchen?
BH: I still occasionally play drums in a crummy... Read more >
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 >
News Feed: March 2, 2011
The life and work of Gabrielle Hamilton. [NYT]
How artisanal ricotta is made. [HuffPo]
Can foodies have their "sustainability" and eat it, too? [Atlantic]
A guide to In-N-Out Burger's secret menu. [SE]
Recipe: Basic Pie and Tart Pastry Dough
In his James Beard Award–winning cookbook, Baking, James Peterson presents a number of techniques for mixing pâte brisée, a classic French pastry dough that you have likely experienced as pie dough. Today we're featuring the author's food-processor method, which proves that this appliance is the time-strapped foodie's best friend.
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