RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Marshmallow-Beet Mousse
Beet Mousse, Vanilla Marshmallow, Yuzu Gel, Beet Chips, Soba Crunch, Candied Yuzu | Pastry Chef Jessica Vasquez of Momotaro
Honey Semifreddo
Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions
Lapsang Souchong-Chocolate Sorbet
Chicory Pudding, Salted Caramel, Black Currant Gelée, Cardamom Meringue, Chocolate Tuile | Pastry Chef Kyra Farkas of Oriole
Tepache Sorbet
Braised Pineapple, Smoked Pineapple Jam, Tepache Fruit Leather, Piloncillo Crémeux, Coconut Florentine | Pastry Chef Erin Kobler of Proxi and Sepia
Egg Shell Bread Pudding
Egg Shell Bread Pudding Custard, Egg Shell-Pecan Praline, Banana Peel Vinegar, Strawberry Leaf Green Oil, Fresh Strawberry | Chef Ryan Stipp of Omni PGA Frisco Resort
Chocolate-Hazelnut Tart
Hazelnut Praline, Milk Chocolate Mousse, White Chocolate Ganache | Baker Dan Koester of Dan the Baker
Herb-Feta Scones
with Ramp Pesto Cream Cheese | Pastry Chef Chelsea Gerdeman of Bang Bang Pie & Biscuits
Pecorino Sundae
Pecorino Romano PDO Gelato, Peaches, Peach Granita, Peach Honey | Chefs Abram Bissell and Rebecca Isbell of Principe
Coconut Butter Cake
Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality
Caramel Apple
Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze | Chef Shirley Kiu of CLINK at The Liberty Hotel
Banana Mousse
Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana | Pastry Chef Rachel Dykes of Puritan & Co.
Cookies and Cream Lokma
Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream | Pastry Chef Nik Mastalerz of Oleana
Cornbread Pudding
Banana, Pineapple, Caramel, Banana Crème Anglaise, Pecan Caramel Corn | Pastry Chef Kelsey Geremia of Woods Hill Pier 4
Carrot Cake
Passion Fruit Curd, Fenugreek Cream Cheese, Fenugreek Milk Jam, Baklava Bark | Pastry Chef Tess Cunningham of Sarma