Mallory is a recent addition to the Chestnut crew, and she has certainly made an impression in that time with her visually creative desserts that are inspired by sweet and savory flavor combinations. Here she talks a bit about her process and how she got into the foodservice industry. You have a less
Jane is one of the first faces you’ll see when you come to visit us, beaming with her awesome smile at the host stand. Jane is a very empathetic person who is excellent with people, and anyone who knows her knows how open and how nice she is to talk to. It’s easy to
For those of you who aren’t aware, we have vegan cheese production happening below your feet at Chestnut, owned and operated by Gwendolyn Dare. We wanted to close out Women’s History Month with something different, and this feature was a no-brainer for us. She answered a few questions after our photo session: What
Hey, ya’ll! We’re back with another Humans of Chestnut installment, this time featuring our pastry professor Dennis Bernard. While Dennis cut his teeth in culinary school and has gained much of his experience with cooks and chefs from Florida to Illinois, we have him slinging gourmet desserts. Anyone who’s seen the seasonal sweets on
Chocolate Souffle Base Ingredients: 339 g butter 542 g sugar 660 g bread flour 236 g extra brute cocoa powder 9 c milk 432 g yolks Method: 1. Mix butter and sugar until sandy 2. Add sifted cocoa powder and flour 3.