The Egg Beat

Profiles of pastry chefs from a back-of-house perspective.


Kelly Fields: A Soulful Pastry Chef Returns to New Orleans


I first met Kelly Fields in 2007, when I read her résumé. I was surprised to see someone with her level of experience — she…


Francisco Migoya, A Studious Chef Becomes a Master

Exacting Pastry Chef, Instructor, and Chocolatier


Jenny Raven: Simple is Hard


I have never met Jenny Raven in person, but I have eaten dozens of her desserts and read about hundreds more.


Brooks Headley, Smasher of Cookies & Clichés


Brooks Headley, Smasher of Cookies and Clichés

Close your eyes. Think back over your last year of eating out. What dishes…


Liz Quijada, Abraço Baker Extraordinários


It’s astounding how many pastry chefs I talk to tell me, emphatically and defensively, that they are not bakers. They consider baking to be…


Dana Cree, A Modernist Classic.


There is no one type of pastry chef. For this I am grateful. Not only does it give diners zillions of delicious opportunities to be surprised, educated, and…


Ben Spungin, Pastry Chef Forestière


I’ve eaten a lot of desserts in my career. Esoteric dishes of disparate shapes, colors and textures; recognizable wedges of pie and cake galore; sweet…

The Egg Beat
The Egg Beat

Profiles of pastry chefs from a back-of-house perspective.

More information