Few chefs have lived through modern pastry's evolution like Nicole Plue has. From an externship in the early '90s at Masa's that touched her like a calling, to opening the pastry department at Eleven Madison Park in New York, developing recipes for Martha Stewart Living, and refining a California style at Redd and Cyrus (her work at the former netted a Beard Award), Plue has seen pastry go from second-class citizen to savory's equal. Next for Plue: teaching the next generation of pastry chefs to navigate the professional kitchen.
|San Francisco Cooking School|
|SF Cooking School's new Director of Pastry Arts, Nicole Plue|
In June, she started a new gig as Director of Pastry Arts at the San Francisco Cooking School. Plue is developing a pastry curriculum that, like the school's mission, will seek to give students no-bullshit lessons about culinary work. The SFCS pastry program launches in September. Between selling Saltine Toffee from her online company Sideshow, planning the SFCS curriculum, and teaching pastry basics to students in the school's savory program (and commuting from her home in Calistoga), Plue spared phone time to talk about the state of San Francisco sweets.
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