St. Louis pastry chefs who participated in Central Library's Taste of Fiction fundraiser last Friday gathered for a group photograph at the end of the evening. Several said that, while they all know each other, the event provided an opportunity for them to visit in a very relaxed atmosphere. The sold-out crowd also enjoyed getting to know the chefs and marveling at their over-the-top creations. Against the backdrop of Central Library's Grand Hall the pastries, inspired by literature, were as gorgeous as the spectacular building.
In a earlier post I mentioned that, on her first day of work as pastry chef at the CWE's 'Scape a month or so ago, Julie Weldele was asked if she'd like to participate in Taste of Fiction. Luckily she agreed. Her spectacular interpretation of Life of Pi by Yann Martel is shown above and below.
Chef Chris Desens and his students at The Culinary Institute of St. Louis at Hickey College were inspired by George R. R. Martin's Game of Thrones, above. Desens graduated from St. Louis Community College at Forest Park and later received his BA from Lindenwood University. He has worked at Cardwell's and The Racquet Club West.
Chef Robert Zugmaier, Sidney Street Cafe, was recently nominated for Food & Wine's "The People's Best New Pastry Chef 2013." The chef's interpretation of J. D. Salinger's Catcher in the Rye is shown above.
La Patisserie Chouquette's stunning creation was inspired by Suzanne Collins' The Hunger Games.
La Patisserie Chouquette's Simone Faure, right, and her team of chefs got in the spirit with Hunger Games-inspired accessories. If you haven't visited the charming patisserie you are in for a special treat. In 2009, before moving to St. Louis and working at St. Louis' The Ritz Carlton, Chef Faure was named New Orleans "Pastry Chef of the Year."
Pastry Chef Nathaniel Reid of The Ritz Carlton was recently named "One of the Top 10 Pastry Chefs in America" by Dessert Professional magazine. His interpretation of The Jungle Book by Rudyard Kipling was absolutely breathtaking.
Annie Gunn's Pastry Chef Danielle Bush was inspired by Harper Lee's To Kill a Mockingbird. Click on photo for more detail on the items in the hollow of the tree, above. Danielle attended the Culinary Institute in Hyde Park and began her St. Louis culinary experience in the art of bread baking at Companion Bakery.
Chef Stephen Schubert, River City Casino and Hotel, was inspired by Shakespeare's A Midsummer's Night's Dream. Though born in the U. S., Chef Schubert began his apprenticeship as a pastry chef in Hamburg, Germany, and also worked in Switzerland, Greece and Spain. Schubert is also competing for title of "Pastry Chef of the Year" from the American Culinary Federation.
Tim Brennan, Owner and Master Baker at Craving's, right, and Head Baker Tony Combs, left, interpreted Frances Hodges Burnett's The Secret Garden, which was just amazing in its detail. Notice the molded broccoli sprouting in a shaved-chocolate garden. Cravings has been named a two-time winner of James Beard's "Best Desserts in the Midwest."
Piccione Pastry Chefs Martin Lopez and Sandia Hoorman interpreted Goethe's Faust. I regret not asking how many hours went into this creation. With a background and love for art, Martin developed a cooking style he calls "Mexican Nouvelle with European Overtones." Hoorman completed her formal training at St. Louis Community College at Forest Park and has been Pastry Chef for Piccione Pastry in the Delmar Loop since it opened a short time ago.
Anne Croy, upper right, pastry chef at Pastaria, was assigned Jonathan Franzen's Twenty Seventh City. As they say, Rome wasn't built in a day, and neither was Twenty Seventh City, above and below. Anne was an art director before she "returned to food" (she had worked for a small catering company) and joined Breadsmith, and then Overlook Farms in Clarksville, MO before joining Gerard Craft's team at Pastaria.
And finally, Pastry Chef George "Skip" Guthier of Companion Bakery, above, interpreted Mark Twain's The Adventures of Huckleberry Finn. The tent. ropings, and raft are all fashioned from bread dough. Guthier is also a Baking and Pastry Instructor at L'Ecole Culinaire.
The pastries remained in place for public viewing on Saturday following the benefit event. The Taste of Fiction benefit kicked off a month-long series of culinary events at the main library and its branches. Based on the great success of the evening, there is already talk of "Taste of Fiction II" next year! Stay tuned.
P.S. – I am deeply indebted to Taste of Fiction committee member Carol Ann Jones who wrote a very informative program for the event, and from whom I "borrowed" information on the chefs who participated for this post. Thank you so much Carol Ann!