10 courses with pastry chef Hedy Goldsmith from David Grutman’s Groot Hospitality Group

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After a shift, what’s your favorite guilty pleasure to eat? “My guilty pleasure is a connection between ice cream and pizza.”

Is there a dessert you won’t make? “I won’t make any dessert with blue cheese.”

What’s the best ice cream topping? “The the best ice cream topping is fruity olive oil and a touch of Maldon sea salt.

What’s your favorite music to listen to while you cook? “I’m an EDM addict. House music enhances the taste of the pastry.

Did you grow up cooking? “If baking with an Easy-Bake oven is considered baking, then yes, I baked when I was a kid. “

Which cookbook is your inspiration? “All of Michael Solomonov’s books. He’s brilliant.

Is there a dead or living chef that you would like to cook with? “I would have loved to cook with Michel Richard.

After all those years working in the restaurant business, do you still like to go out to eat? “I love going out to eat! It keeps me connected to the industry and to my fellow chefs. Restaurant meals inspire me in every way, from cocktail programs to the savory and sweet sides of the menu, to discovering and supporting emerging talent.

Name the best cooking show ever. “Julia Child The French chef. Nothing flashy, just Julia in the kitchen teaching people how to cook great food.

What’s the one tool you always need but never seem to find in your kitchen? “I never find my cake tester. “

What is the best food city in the world? “Los Angeles, Copenhagen and San Sebastian are right up there. “

Hedy Goldsmith is the Pastry Director of David Grutman’s Groot Hospitality Group, whose restaurants include Swan, Komodo, Papi Steak, Strawberry Moon, Winker’s Diner, Sushi Fly Chicken and Toothfairy Bakery, as well as The Goodtime Hotel.

The interview has been condensed and edited.


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