|Chef Mary Boehne of Strange Donuts. | Noah Besheer|
"I'm a pastry chef's worst nightmare," Mary Boehne laughs. "I don't measure things all of the time. I've gotten really good at eyeballing. I probably shouldn't admit this."
Perhaps it's this irreverence that led Boehne to leave her job as pastry chef at the Four Seasons to take on her new role as corporate chef for start-up-minded Strange Donuts (2709 Sutton Boulevard, Maplewood; 314-932-5851). It wouldn't be the first time she has made such a move.
After graduating from Forest Park's culinary school, Boehne worked at St. Louis Country Club, and then left that position for the anarchist Black Bear Bakery. "It comes down to the fact that I prefer to be in an environment where I feel like I am more connected to the overall picture," Boehne explains. "I like smaller-scale situations where I know that my decisions are having a direct impact on the business."
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