One of the quiet joys of being a restaurant pastry chef is the early start to the day. It’s a time when the kitchen is still and the aroma of degreaser and wine linger in the air. Arriving before anyone else allows for a moment of solitude, a chance to savor the inspiration that comes from being surrounded by tools and recipes.
Recipe: Buttermilk Chess Pie
During these early mornings, I would immerse myself in cookbooks. While some were by renowned pastry chefs, most were treasures found at rummage sales or in library “free” bins. These books held not just recipes but personal tales, often with handwritten notes tucked between the pages. These moments of exploration fueled my creativity as I embarked on perfecting my own recipes.
One staple in my routine was crafting buttermilk chess pies. This seemingly simple recipe was transformed into an art form through meticulous attention to detail. Each step, from whisking to baking to cooling, was executed with precision. The pie had to have the perfect crackle on top, flaky yet tender edges, and a bottom that was both crispy and soft.
Timing was crucial, and I became attuned to every nuance of the baking process. I strived for a specific type of perfection with each pie, a standard that both challenged and inspired me. The pie became more than just a dessert; it was a reflection of my dedication and craftsmanship, a culinary masterpiece in its own right.
