Category Archives: Boston Bakes

Not Quite Business as Usual

The outbreak of Covid-19 threw a wrench into the works of life as we knew it. It is a struggle for everyone who has lost employment or is trying to find a new normal in their daily jobs. While they may normally lie in the back of our minds the hospitality industry continues as a backbone of our society to be there when we need them most. Through quick adaptation, going to takeout and adding provisions and pantry items, they have proven they are not going anywhere soon. Their responses were creative and put into action as quickly as possible doing …

 

Meet the Chefs…Chef Michael Rostafin of Miel

Chef Michael Rostafin

With more
than a decade in the industry, chef Michael Rostafin is the Restaurant Chef
at Miel, a Provence-themed Brasserie located in the award-winning
InterContinental Boston. He skillfully applies his market-driven culinary
inspirations to each menu offered in the three-meal signature restaurant, as
well as RumBa Rum & Scotch Lounge, and seasonal Five-10
Waterfront. Rostafin and his team focus on contemporary French cuisine with
clean flavors and local, seasonal ingredients, elevating brasserie fare without
overwhelming flavors or excessive accoutrements.  ‘We like to grow the
ingredient to taste like that ingredient, prepared simply, but really, really
well”, said Rostafin.

Rostafin
often passes through local farmer’s markets for inspiration and strives to
source produce from within the …

 

Meet the Chefs… Pastry Chef Deanne Steffen Chinn of Fool’s Errand

Pastry Chef Deanne Steffen Chinn As a child growing up in Manchester, NH, Dee was always interested in cooking. She spent countless hours observing, learning, and working in the kitchen with her mother and grandmother. At 13, she was fortunate to witness for the first time a 6-foot wedding cake being made. Dee marveled at the care and attention to detail that went into the cake and she knew right there and then that she wanted to work with desserts. Little did she know she was about to embark on a successful career in Pastry Arts. After …

 

Meet the Chefs… Pino Maffeo, Executive Chef Il Molo

Executive Chef Pino Maffeo

Pino Maffeo is an award-winning chef with an impressive background
in culinary training and a unique food philosophy.  Maffeo’s strong
Italian roots have kept him drawn to the culinary world since a young age and
after attending Newbury Culinary College, the East Boston native took off on a
culinary “tour” around the country, working at numerous restaurants within
different cities such as San Francisco and New York City, where he learned the
art of world cuisine from an impressive roster of European chefs.

In San Francisco, Maffeo opened Molhern & Shackern alongside
Laurence Vito, who, at the time, was a spokesperson of Californian cuisine,
before taking over as …

 

Meet the Chefs… Pastry Chef, Shawn Dresser of Rowes Wharf Sea Grille

Pastry Chef Shawn Dresser

Shawn was born and raised in Abington, Massachusetts, Shawn Dresser realized his passion for culinary at the young age of eight. He found a love for cooking shows and admired through his screen the talents of Julia Child and Jacques Pépin. Picking up new skills along the way, Shawn committed to cooking full Sunday dinners for his family, unknowingly beginning his successful career in hospitality.

Despite his young age, Shawn always showed an eagerness to learn and grow as a chef- even asking for a wok on his 10th birthday! This drive and passion to succeed only grew …

 

Meet the Chefs…Jakob White & Fernanda Tapia of Comedor

Comedor chef-owner duo Fernanda Tapia & Jakob White met while
studying culinary arts at Boston University and after years of working in
kitchens in and around Boston, they decided to open their dream restaurant.
Hailing from their respective backgrounds, upstate New York and Santiago,
Chile, they pair their childhood flavors with the technique and skills they
accumulated over the years to create the food they serve at Comedor.

Each and every year during the week of Boston Bakes for
Breast Cancer,they create a special ice cream flavor.  100% of the sales from their creatively
crafted ice cream flavor supports breast cancer. Visit them, save room for dessert.  Indulge, …

 

Meet the Chefs… Steven Peljovich of Michael’s Deli

Steven Peljovich- Michael’s Deli

Meet Steven Peljovich – owner of Michael’s Deli for the past 7 years.  Michael’s Deli has been around slinging New York deli since 1977.  In fact, all of the meats are imported from the Bronx and then cooked on site.  Born and raised in Miami Beach, but now Bostonian (Needhamite) for the last 20 years. He will be donating 50% of all of our dessert sales during the week, including his special Strawberry Bread Pudding Knish to Boston Bakes! Go visit Steven in Brookline!  After you finish this plater of deli, save room for all of his …

 

Meet the Chefs… Executive Chef Adrienne Wright of Deuxave and Boston Chops

Chef Adrienne earned her bachelor’s degree in culinary arts and culinary nutrition from Johnson & Wales in Providence, RI. Upon graduating, she secured a position working as a line cook at the critically acclaimed Arrows in Ogunquit Maine, then Radius in Boston. Within just one year on the line, she was promoted to Sous Chef where she worked alongside award-winning Chef Michael Schlow. In December of 2011, Chef Owner Chris Coombs recruited Chef Adrienne as Sous Chef for Deuxave. She is now managing the four kitchens of Boston Urban Hospitality as Executive Chef, developing menus and new dishes as …

 

Meet the Chefs… Kerry Levesque of Artisan Bistro

croppedKerry Levesque RITZ_CARLTON_HEADSELECTS0417-4-1

With just over a decade of professional pastry experience,
including a degree from the Culinary Institute of America, Kerry Levesque has become one of the youngest
talents to helm The Ritz-Carlton, Boston’s hotel pastry program. In her role as
Pastry Supervisor at the hotel, she has elevated the pastry program to
widespread acclaim. According to the hotel’s Executive Chef Robert
Bruce, Kerry’s pastry department touches every area of the hotel,
from desserts in Artisan Bistro and Avery Bar, to seasonal ballroom buffets
with extravagant party stations, to creating highly personalized
and themed guest amenities. She’s also been the creative force behind the
hotel’s holiday pastry décor which is seen and …

 

Zucchini Bread recipe from 2018 honoree Toni Berry

Every family has that one recipe that is famous to all of its members. That one recipe that is always the star of any family gathering no matter what the entrée is. A recipe passed down from generation to generation, while always staying the same. We are going to share one of those recipes with you now. For the family of Toni Berry that recipe is her famous zucchini bread, made from zucchinis from her garden. The recipe comes from Tom Berry, Toni’s son Culinary Director of COJE Management who has been a longtime participant in our event.

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