Quincy Adams-Erickson talks about this year's 2010 WFFT Pastry Scholarship Competition
Frankly, pastry is terrifying. In pastry, you have to measure, in pastry you must be exact, in pastry you may not know you’ve made a mistake until the pastry is completely done. In pastry, little sins reveal themselves when you cut into them or taste them…but not before. In pastry, a lot more can go wrong that cannot be fixed. And to fix probably means to start from scratch – literally – and begin again. Like I said, pastry is terrifying.
While I have been a chef for 25 plus years, what I knew of pastry was very little except what I managed to teach myself. And it was terrifying to me. I could never make a cake that was not leaden. My breads would not rise. I never tried to make a pie. My children would ask my friends to make their birthday cakes.
Speed forward many many years. I am now a graduate of Le Cordon Bleu, in both pastry and cuisine. After nine months with some of the best pastry teachers in the world, I can do pastry. Slap me again, I can do pastry. Amazing. And fun. So much fun.
Inspired by the amazing pastry chefs in
There’s still time! If you’re a pastry student at an accredited culinary school in
Chef Quincy Adams-Erickson
Chair, 2010 WFFT Pastry Competition