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Pastry Chef Jaime Davis Schick is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Jaime Davis Schick
Executive Pastry Chef

Jaime Davis Schick is a New Hampshire native whose passion for food and cooking is in her blood; her father is a culinary professional and her grandmother, who Schick remembers baking with as a young girl, attended Fannie Farmer’s Boston cooking school. Citing numerous relatives with careers as visual artists, Schick sees her path as a pastry chef as an expression of an inherited passion for the arts.

Schick began her culinary career at Johnson & Wales University, where she earned a bachelor’s degree in pastry and baking. During her time in college, she studied abroad in Switzerland and gained further experience during an internship at Wentworth Golf and Country Club in Virginia Water, Surrey, England.

After graduating in 2007, she worked at several bakeries and hotels in New England before moving to Chicago to work under Chef Gale Gand at Tru. During her time at Tru, she learned to celebrate seasonal ingredients and employ perfect technique. In 2009, Schick joined the pastry team at No. 9 Park in Boston, where her passion, skill, and hard work earned her the title of Pastry Chef in 2010. In 2012, she was nominated for Food & Wine’s People’s Best New Pastry Chef award.

In 2013, Jaime joined Chris Coombs and the team at Deuxave in Boston.  As their Executive Pastry Chef, Schick brought a unique approach to pastry that emphasized balance through contrasting flavors and textures, including unexpected savory-sweet pairings.

Jaime Davis Schick has been an Instructor at Johnson & Wales University in Providence, Rhode Island since 2015. Driven by the belief that dessert should be fun and whimsical, she encourages students to create sophisticated interpretations of familiar, classic sweets that demonstrate an appreciation of “real food” alongside a masterful grasp of molecular technique. For Schick, inspiration is everywhere—she is constantly exploring new ideas and techniques and learning from the work of chefs she admires and incorporating them into her classes. She is also the Executive Pastry Chef at Rail Stop in Brighton.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

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