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Chef Nicolette Foster, Part Two: Missing barbecue & baklava for breakfast

Cookwork Perspective:  Find out more about Nicolette Foster, an up and coming pastry chef currently working in Kansas City.

Chef Nicolette Foster, Part Two: Missing barbecue & baklava for breakfast

Most young chefs are just hoping for a station they can call their own. At just 25 years old, Nicolette Foster is the pastry chef for Michael Smith and Extra Virgin. Aspiring cooks would be wise to follow her example.

Yesterday, she talked about her education and excitement about returning to the Kansas City restaurant scene. Today, she shares the secrets to her desserts and where she turns for inspiration.

What are your culinary inspirations? Pierre Herme. He's my favorite pastry chef. What he does is incredible. I want to go to France and eat his macarons. He's never going to come to the United States. I get a lot of inspiration from French pastries in general. Right now we've got éclairs with a thin cookie crust on top of them. The pate a choux [dough] tends to get soft, so a little cookie dough on top gives it a really crunchy texture. We serve it with diplomat cream, pastry cream with whipped cream folded in, fresh raspberries with raspberry compote and a tuile for crunch.

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