Sa-weet Couture
2
fashion forward metroMAGAZINE • SEPT 2012 18 sa- weet! OMAHA RESTAURANT ASSOCIATION sweet couture sweet couture is a fundraising event for the omaha restaurant association. money raised will be used toward culinary scholarships and a donation to the food bank, while highlighting the talents of omaha pastry chefs and designers, collaborating to design and create chocolate dresses to be worn by live models. TINA TWEEDY m’s pub/vivace WHAT OR WHO INSPIRED YOU TO BECOME A CHEF? My Mom: she would make designs in cake batter with the beaters [and] form tiny pies for me. As a child, I watched cooking shows and pretended to teach my “audience” how to create sweet delights. Seeing the joy in someone’s eyes when you give them something homemade [is] still what I love most about being a pastry chef. WHAT IS THE CRAZIEST REQUEST YOU EVER RECEIVED? A cake that looked like a tree stump with the bride and groom’s initials “carved” into it. But the craziest part was that she wanted a life size chocolate squirrel on this tree stump, [and squirrels actually freak me out.] I searched for the perfect mold that was cute and storybook-ish. I loved him. He was, after all, made of chocolate. HOW DO YOU “ACCESSORIZE” YOUR SWEETS? Piped chocolate designs, curly tuiles and dried fruits are among some of my favorites. WHICH OF YOUR CREATIONS REQUIRE THE MOST TIME & PRECISION WORK? Molded chocolates are truly a labor of love. Every cavity of the mold is hand polished before being painted with different colors of cocoa butter. Tiny bits of gold leaf are added, and then [there’s still more work…] KATIE MURPHY the chocolates bar WHAT OR WHO INSPIRED YOU TO BECOME A CHEF? In Culinary School in my Chocolate/Sugar class I had that epiphany moment when I knew that Chocolate [was my dream] pastry chef [calling!] WHAT IS THE CRAZIEST REQUEST YOU EVER RECEIVED? Outlandish bachelor/bachelorette cakes. My three year old cousin requested a “Red Rocketship Flying to the Moon.” It was the first time I had to find a way for cake to defy gravity. HOW DO YOU “ACCESSORIZE” YOUR SWEETS? For plated desserts I will use small crispy cookies, fruits, sauces, and chocolate garnishes. WHICH OF YOUR CREATIONS REQUIRE THE MOST TIME & PRECISION WORK? Artisan Chocolates which are each hand crafted with specific fillings/decorations and specialty cakes which can take hours or days. MELISSA STEPHENS the cordial cherry WHAT OR WHO INSPIRED YOU TO BECOME A CHEF? My Grandma Sheldon: she was always making chocolates, pies, and cakes that were as beautiful as they were delicious. Her house was filled with [sweet aromas] and ornate antiques. It’s been my goal to recreate that experience for everyone who enters my shop. WHAT IS THE CRAZIEST REQUEST YOU EVER RECEIVED? Last year at Christmas we [designed and made] six different storybook themed cordial cherry boxes in just two hours! Three Blind Mice, Goldilocks, Little Red Riding Hood, The Three Little Pigs, etc. The little pigs were absolutely adorable! We often get crazy requests– everything from ballerinas to Harley Davidson motorcycles! We’ve made cordial cherries that look like hamburgers, dice, elephants, polar bears, and more… WHICH OF YOUR CREATIONS REQUIRE THE MOST TIME & PRECISION WORK? Our Monarch Butterflies are true works of art– the wings are carefully shaped using chocolate and the body is sculpted by hand out of rolled fondant. Every detail is hand- painted with colored cocoa butter.
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Transcript of Sa-weet Couture
fashion forward
metroMAGAZINE • SEPT 201218
sa-weet!
OMAHA RESTAURANT ASSOCIATION sweet couture
sweet couture is a fundraising event for the omaha restaurant association. money raised will be used towardculinary scholarships and a donation to the food bank, while highlighting the talents of omaha pastry chefs anddesigners, collaborating to design and create chocolate dresses to be worn by live models.
TINATWEEDY
m’s pub/vivaceWHAT OR WHO INSPIRED YOU TO BECOME A CHEF? My Mom: she would make designs in cakebatter with the beaters [and] form tiny piesfor me. As a child, I watched cooking showsand pretended to teach my “audience” howto create sweet delights. Seeing the joy insomeone’s eyes when you give themsomething homemade [is] still what I lovemost about being a pastry chef.
WHAT IS THE CRAZIESTREQUEST YOU EVER RECEIVED?A cake that looked like a tree stump withthe bride and groom’s initials “carved”into it. But the craziest part was that shewanted a life size chocolate squirrel on thistree stump, [and squirrels actually freak meout.] I searched for the perfect mold thatwas cute and storybook-ish. I loved him.He was, after all, made of chocolate.
HOW DO YOU “ACCESSORIZE” YOUR SWEETS?Piped chocolate designs, curly tuiles anddried fruits are among some of my favorites.
WHICH OF YOUR CREATIONS REQUIRETHE MOST TIME & PRECISION WORK? Molded chocolates are truly a labor of love.Every cavity of the mold is hand polishedbefore being painted with different colors ofcocoa butter. Tiny bits of gold leaf areadded, and then [there’s still more work…]
KATIEMURPHYthe chocolates barWHAT OR WHO INSPIRED YOU TOBECOME A CHEF? In Culinary School in my Chocolate/Sugarclass I had that epiphany moment when Iknew that Chocolate [was my dream]pastry chef [calling!]
WHAT IS THE CRAZIESTREQUEST YOU EVER RECEIVED?Outlandish bachelor/bachelorette cakes.My three year old cousin requested a
“Red Rocketship Flying to the Moon.”It was the first time I had to find a way for cake to defy gravity.
HOW DO YOU “ACCESSORIZE” YOUR SWEETS?For plated desserts I will use small crispy cookies, fruits, sauces, and chocolate garnishes.
WHICH OF YOUR CREATIONS REQUIRETHE MOST TIME & PRECISION WORK? Artisan Chocolates which are each handcrafted with specific fillings/decorations andspecialty cakes which can take hours or days.
MELISSASTEPHENSthe cordial cherryWHAT OR WHO INSPIRED YOU TO BECOME A CHEF? My Grandma Sheldon: she was alwaysmaking chocolates, pies, and cakes that wereas beautiful as they were delicious. Her housewas filled with [sweet aromas] and ornateantiques. It’s been my goal to recreate thatexperience for everyone who enters my shop.
WHAT IS THE CRAZIESTREQUEST YOU EVER RECEIVED?Last year at Christmas we [designed andmade] six different storybook themedcordial cherry boxes in just two hours!Three Blind Mice, Goldilocks, Little RedRiding Hood, The Three Little Pigs, etc.The little pigs were absolutely adorable!We often get crazy requests– everythingfrom ballerinas to Harley Davidsonmotorcycles! We’ve made cordial cherriesthat look like hamburgers, dice, elephants,polar bears, and more…
WHICH OF YOUR CREATIONS REQUIRETHE MOST TIME & PRECISION WORK? Our Monarch Butterflies are true works ofart– the wings are carefully shaped usingchocolate and the body is sculpted by handout of rolled fondant. Every detail is hand-painted with colored cocoa butter.
metroMAGAZINE • The Spirit of Omaha
LORRAINEHOWARDhorseshoe casinoWHAT OR WHO INSPIRED YOU TO BECOME A CHEF? My mom and family.
WHAT IS THE CRAZIESTREQUEST YOU EVER RECEIVED?Decorated cakes for bachelor/bachelorette parties.
HOW DO YOU “ACCESSORIZE” YOUR SWEETS?For plated desserts I will use small crispy cookies, fruits, sauces, and chocolate garnishes.
WHICH OF YOUR CREATIONS REQUIRETHE MOST TIME & PRECISION WORK? Wedding cakes and bigger banquet parties that require a lot or pre-planningand prep work.
KATIE ARANTm's pub/vivaceWHAT OR WHO INSPIRED YOU TO BECOME A CHEF? I originally entered the pastry world with theintent of decorating wild cakes. The moreimmersed I became in this industry, themore my passion for plated desserts andchocolate work grew.
HOW DO YOU “ACCESSORIZE” YOUR SWEETS?I love adding delicate chocolate accents tomy desserts. Anytime I can incorporate colorthrough the use of fresh fruit or fruit sorbets,it takes a dessert to the next level.
WHICH OF YOUR CREATIONS REQUIRETHE MOST TIME & PRECISION WORK? I also work at Le Voltaire RestaurantFrancais and we always have dessertspecials running for the weekend. Many ofthe desserts are based on classical Frenchtechnique, which take time and a lot ofpractice. You can’t skimp on anything or theresults will be so-so.
