MEGAN ROEN
Bayona
New Orleans, LA
October 2003
Philosophy on cooking:
My goal is to produce thoughtful, but not complex or highly
manipulated studies in temperature, texture and seasonal flavors.
Formerly of:
Rihga Royal Hotel - NYC;
Seven – NYC;
Training:
Park Avenue Café;
Payard Patisserie and Bistro;
Tools you can't live without:
- hand-held immersion blender
- accordion wheel cutter
- bench scraper
- candy thermometer
Favorite ingredients:
Freshly ground spices, bitter chocolate, seasonal fruit,
and salt
Three tips for dessert success:
1. To ensure your own success, work for several established
successful chefs whose style you admire.
2. Keep an open mind to criticism, and weigh it rationally.
3. Create from what you know, but always be looking to educate
yourself, and subsequently, your customers about unfamiliar
flavors, techniques, ingredients.
Mentors/pastry heroes:
Richard Leach, who I wish I had worked for longer! Also, the
styles of Patrick Coston & Bill Yosses. Most importantly,
my assistant, Ilishia Bigelow, for her talent & unequivocal
support.
Favorite desserts:
- Pear Pistachio Rice Pudding Napoleon with Pear Cardamom
Sorbet;
- Meyer Lemon Panna Cotta, Kumquat Beignet & Orange Dacquoise;
- Warm Chocolate and Peanut Butter Tart with Baked Banana
Ice Cream;
Short Bio:
Megan Roen externed at the pastry department of Park Avenue
Café in New York City. Working with executive pastry
chef and James Beard Award Winner Richard Leach proved to
be a pivotal experience.
In 1998, Megan went to work for Chef Francois Payard and
executive pastry chef Jean-Philippe Maury (Meilleur Ouvrier
de France) at Payard Patisserie and Bistro (NYC), where she
was exposed to the French techniques of specialty and wedding
cake making, as well as tarts, breads, and large-scale fine
chocolate production.
In 2001, Megan returned to her native New Orleans and became
the pastry chef at Susan Spicer’s Bayona Restaurant.
Through this position, she has had the chance to hone her
style through dessert menu creation. She has done pastry demonstrations
for the New Orleans Food and Wine Experience, the New Orleans
Women’s Expo, and local television news programs. Her
creations have been featured in Modern Bride magazine, and
the New York Daily News.
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