|Pastry chef Mary Boehne and some past Thanksgiving offerings at Cielo. | Noah Besheer|
In her semi-regular column Real Life of a Pastry Chef, pastry sous chef Mary Boehne of Cielo (999 North Second Street; 314-881-5800) at the Four Seasons Hotel dishes on secrets of the trade and about the industry as a whole. This week's topic: Thanksgiving.
Every year I am asked the same question: What dessert are you bringing for Thanksgiving?
I try to explain that, first of all, I don't bake at home. By the end of my day, I am tired and can easily settle for a bowl of homemade spaghetti and a scoop of Ted Drewes for dessert. Generally speaking, if I am going to a holiday party, I will cook something savory and leave the sweet treats to the home baker. Call it a cop-out if you will, but the expectation of a pastry chef to bring dessert to the party is wearisome.
However, I do have a few thoughts on how to plan an appropriate Thanksgiving menu, especially if you're struggling with whether to go super traditional or mix it up, and a few insights to share about what it's like to be a chef at the most food-centric time of year.More »