Judy Smith

 

Judy Smith, C.E.P.C.
European Pastry Chef

  1. What inspired you to pursue baking professionally?
    As a kid, I often awoke to great smells coming from my mother’s oven; I loved to lay there and figure out what was baking. Then while in college, I worked with a group of French chefs, and after seeing and tasting their many masterpieces, I began a quest to find and make the best, most delicious looking and tasting desserts.

  2. What are your favorite desserts?
    Pots de crème au chocolat is my favorite dessert; it’s basically a chocolate crème brulee. My next two favorites are chocolate mousse and chocolate ganache. I also love dobos torte, palmiers and Chef Reed’s almond macaroons.

  3. What’s your proudest accomplishment in Dierbergs European Bakery?
    The many return customers. For some, I’ve done engagement cakes, wedding cakes, baby showers, birthdays and more.

  4. What trends do you see emerging in the pastry arts?
    Weddings are changing so much that often instead of the traditional wedding cake, there is a dessert table instead or in addition to the cake.

  5. What are your top three tips for dessert success?
    Read the instructions, preheat the oven and use quality ingredients. Don’t forget the love!

  6. Anything else you’d like to add, background info, fun fact?
    In college, I was a history major mostly because I wanted to learn about all the people of the world. As a pastry chef, I have met, made desserts for and worked with people from all over the world. It’s been amazing!