Pastry Chefs are Pretty Cool
PIN IT I always wondered if I should have gone to culinary school for baking and pastry? In hindsight, I think I’m slightly jealous of those who get to make pretty chocolate bonbons and decorate cakes with pink buttercream flowers. The pastry wing at the CIA is totally separate from the culinary kids and I…
I always wondered if I should have gone to culinary school for baking and pastry? In hindsight, I think I’m slightly jealous of those who get to make pretty chocolate bonbons and decorate cakes with pink buttercream flowers. The pastry wing at the CIA is totally separate from the culinary kids and I always felt a little more at ease going over to the other side. It always smelled like bread or warm chocolate! The worst it could smell was like burnt sugar and that’s not even terrible.
Jessica Scott must have felt the same way about desserts because she is rocking in her industry! Ray Delucci speaks with pastry chef Jessica about her rising career and now currently working at Bartong. In the past, she won Food Networks Dessert Games and a finalist for the season 3 Halloween Baking Championship. She is known for creating the Churro Eclair, which has got to be so delicious! I am very inspired by this and you should be too. Listen to Ray’s Podcast to hear all about her unique story!
On this episode, I speak with Chef Jessica Scott. She had been featured on Food Network, and is now the Pastry Chef of Barton G restaurants. She shares her story and gives advice for doing your best in the industry, and taking the chances to move forward with your career!
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