by Carol April 24, 2019 No Comments Share 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 graduating from high school, Dee immediately sought out her childhood dream by attending Southern New Hampshire University (SNHU). She quickly expanded her interests and obtained her Associates Degree in Culinary Arts from SNHU in 2002 with a concentration in Pastry Arts. Dee’s extremely proud of her time and achievement at the school and often returns there as an adjunct professor, teaching a course on International Baking. During her first two years out of culinary school, Dee worked as a pastry cook at The Bedford Village Inn in Bedford, NH. In the summer of 2004, she decided to spend a summer on Nantucket where she worked at the renowned Topper’s restaurant at the Wauwinet Inn. She would spend three summers at Topper’s, first as Assistant Pastry Chef and then as the restaurant’s Executive Pasty Chef. During the off-seasons, Dee decided to challenge herself by taking on jobs working for prominent chefs: Daniel Boulud at Café Boulud in Palm Beach, Florida and Barbara Lynch at No. 9 Park in Boston. Her third winter off-island would prove to be a career-changing and full time move for the young pastry chef. In the fall of 2006, Dee accepted a job from James Beard award-winning chef, owner, and TV personality Ming Tsai to become the Assistant Pastry Chef at his acclaimed Blue Ginger in Wellesley, MA. During her 11 years at Blue Ginger, she ultimately became the restaurant’s pastry chef and developed an incredible array of seasonal desserts to compliment Tsai’s dinner menus. It’s here where she met her future husband, Myron, who would later become the restaurant’s Chef de Cuisine. Dee participated in Boston Bakes for Breast Cancer each and every year while she was at Blue Ginger. In 2017, Dee joined chef and restaurateur Tiffani Faison as Pastry Chef of Faison’s award-winning restaurants, Tiger Mama, Sweet Cheeks Q and Fool’s Errand. At Faison’s adult snack bar, Fool’s Errand, Dee plays on bites of dessert with items like Crackle Bites – a caramelized peanut butter rice krispy covered in caramel ganache and dipped in dark chocolate. Dee lives in Medway, MA with her husband Myron and their French bulldog Tucket. Visit Fool’s Errand during Boston Bakes for Breast Cancer and enjoy her delicious dessert that will raise money for breast cancer.