My first question is, coming to the show as a former professional pastry chef at the Waverly Inn, how did you translate professional recipes for the home cook?
Well I was a regular chef, I was trained as a traditional chef, and I was always making fudge and cookies and things as gifts for my friends, because for me that's what dessert is all about is about sharing; you rarely make something and then don't share it with a group of people or use it for a celebration like birthday parties and holidays and things like that, and when they were developing the menu at Waverly, John DeLucie was looking for somebody that could do pastries that would work with their menu at Waverly, which was simple, well done food. Well, no "well done" as in overly done, well executed food, and he said "Well, I love everything you make, would you think about doing that?" These recipes and my experience as a professional pastry chef are all things that I developed in my home kitchen. None of the things you'll see on the show were developed in a professional kitchen, they were all developed in my home and then I bring them to the restaurant. Yeah, it wasn't a hard transition for me at all. It's always been my passion, so it's really been nice.
Well, that's very convenient, lucky you!
Yes, it worked out beautifully for me.
My second question is how does your experience in food production influence your approach to the show?
When I was in culinary school and working as a PA [production assistant]?
Yes.
Well, I know on the show how important every single person whose in the production team is. It's not about me. I'm the face of it, but it's a team sport, right? I get to be the quarterback. But I really value and respect every single person who is on set with me and know how hard they're working and it gave me a greater appreciation for all of the work that goes into making the show look wonderful, and I was given the most incredible team of people, I'm really fortunate.
Oh, that's great! And my last question is extremely serious and very important: it's the pie crust question. Are you an all butter, all shortening, or a bit of both girl?
I'm all butter.
Nice.
All butter.
I like how you roll.
The only way to do it. I'm all about real foods, and a lot of people don't like to use animal shortening, or when making frosting, vegetable shortening, and I'm just not a big fan of vegetable shortening, you won't see me using that on the show. I believe in butter. Butter makes everything taste better, you already have it in your fridge, and it makes everything taste better.
Great, well that's good to know, thank you so much, Anne!
Thank you so much!
:.