The Real Life of a St. Louis Pastry Chef


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Noah Besheer

Bread-baking also happens to be the most overlooked area of a restaurant kitchen. I have had countless conversations with my bread baker about the quality of bread here in the Midwest. Ever since Wonder Bread came along, we have fought to define what amazing bread should be. I like to think that the best thing since sliced bread is unsliced bread. We joke that if we want "low carb" bread, we slice it thinner. And yet by the end of the meal we are lucky if the guest hasn't filled up on bread and dinner, and will forgo dessert.

Dessert is the establishment's opportunity to make that meal unforgettable. Just as every symphony has a finale, so should every meal have a dessert course. It is the last thing that that diner is left with, and more than likely the first thing that will be remembered. That last bite has to be well balanced and make a statement, without being overpowering. It must give the guest a sense of satisfaction while leaving them wanting more.

Oh, the pressure!

This experience is not something that can be ordered ahead of time from Sysco. It is an expression created by human hands, presented to a guest. As a pastry chef, I have the opportunity to create that feeling and share it with others through all five senses.

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Noah Besheer

Pastry and desserts are continually gaining more respect from the masses. It wasn't always this way. Even within the Four Seasons company it's rare to find anyone on staff who holds the title "executive pastry chef." They have moved to the more common title of "pastry sous chef," and it is typically a position given to a line employee who is ready to move up into assistant management. It's no fewer responsibilities than an executive pastry chef and it's held in high regard, but at times the title change can be hard to swallow. Then again, other hotels have cut their pastry departments completely and outsource breads and pastries. It's always a sad day when I hear those stories. It makes me want to work harder and show people why we earn the title of pastry chef.

But as I see it, that bleak past is moving quickly behind us and the trend of getting back to real pastry chefs is on the rise. St. Louis is refining its palate as we speak. I have seen more and more pastry/bake shops opening within this past year as I have in the last ten years combined. It gives me hope of a strong future in baking and pastry. The economy is now supporting more niche market businesses like Strange Donuts, Pint Size Bakery, Gooey Louie's, Sweet Divine, La Patisserie Chouquette, and Piccione. While I will proudly claim that Cielo has the best gelato, cakes, Italian desserts and more in the city, I am extremely supportive of my peers and what these amazing pastry chefs are doing for our industry.

In August, Cielo hosted an event called the Taste of Summer. Chef Nathaniel Ried from the Ritz-Carlton, chef Anne Croy from Pastaria, chef Christy Augustin from Pint Size Bakery, and chef Simone Faure from La Patisserie Chouquette, as well as myself, came together to support one another and show off our pastry skills. I was able to meet some of these amazing pastry chefs and truly experience what our city has to offer. There are many more out there and many more to come. I feel certain that while today pastry chefs may be considered an endangered species, extinction is not in our future.

Check back with Gut Check every couple of weeks to learn more about the real life of a pastry chef and about the challenges of the baking industry as a whole.

Gut Check is always hungry for tips and feedback. Email us!





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2 comments
Rick Kohn
Rick Kohn

If Culinary schools taught you what really goes on in professional kitchens, attendance would drop like a Elephant rock!

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