Community Corner
Signature Plated Dessert - Pastry Live
Please
come out to Atlanta, Georgia and show your support for local Chicago Chef Stephanie
Espinola. Chef Espinola will be competing in Atlanta during Pastry Live in the Signature
Plated Dessert competition on Monday-August 25, 2014. Ten of the nation’s premier pastry talents have been
chosen to create and present an exquisite signature dessert that best represents
each chef’s signature culinary style.
My official title is Chef de Tournant at
Cathedral Hall of the University Club of Chicago. A native to the south side of
Chicago, Chef Stephanie Espinola began her culinary career at the age of 19.
Taking a part time position in a restaurant while studying at The University of
Illinois at Chicago she realized that food was her passion. Chef
Stephanie set her sights high and enrolled in The Illinois Institute of Art
Culinary Program. Shortly after, she began a stage at Charlie
Trotters that sparked a new ambition and determination for seeking out the best
pastry chefs in Chicago. In May of 2009 she landed at North Pond for a lesson
in seasonal, local, and sustainable cuisine under the guidance of Greg Mosko.
Two years later she moved forward, working under Dana Crees at Blackbird, where
she was awakened to bold flavor combinations and the world of molecular
gastronomy. In November of 2012, Chef Stephanie continued her career and gained
an appreciation for simplicity whilst cooking under Amanda Rockman. As of late,
she finds herself in Cathedral Hall at The University Club of Chicago
practicing updated classics and modern techniques, ever growing under the great
leadership of Jimmy Macmillan. Her goal is to one day be the pastry chef
of a Michelin starred restaurant.
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The
Signature Plated Dessert competition brings to light both the delicate beauty
of plated desserts and the talented chefs that create them. Not only is each
skillful competitor featured, but the businesses they represent as well. Each
competitor is encouraged to craft an elegant, well-balanced dessert, as well as
revolutionary creations that display their culinary flair and expertise.
