Article: Rising Stars of Chicago | The French Pastry School

Article: Rising Stars of Chicago

Rising Stars of Chicago
The French Pastry School |
April 20, 2011

On Monday, May 23, 2011, StarChefs.com will honor this year’s culinary Rising Stars. The honorees include graduates of The French Pastry School of Kennedy-King College, Pastry Chef Patrick Fahy of Blackbird and Executive Pastry Chef Meg Galus of the Sofitel Chicago Water Tower and the Café des Architectes. These celebrated pastry chefs along with many other rising stars of Chicago will feature their specialties at a Gala Tasting.

Both Chefs Fahy and Galus are graduates of L’Art de la Pâtisserie, the 24-week Professional Pastry and Baking Program at The French Pastry School, Fahy in 2007 and Galus in 2005. These distinguished alumni have gone on to create beautiful, delicious desserts and have achieved success and garnered accolades doing so.

Patrick Fahy, honored by StarChefs.com in the Pastry Chef Rising Star category, will present his Kentucky Bourbon Barrel Panna Cotta with Macoun Apples, Bourbon Liquor Candies, and Candied Pine Nuts. In his interview with Antoinette Bruno of StarChefs.com, Fahy spoke about his philosophy of desserts: “I seem to fall back on the classic approach. Nice and clean, pristine, elegant—that trend will never die,” said Fahy. “It’s about something very simple but very good quality.” Fahy also recalls the reason for creating those simple yet elegant creations in the first place: “The number-one philosophy for pastry is to make those eating it happy.”

Meg Galus, recognized as the Hotel Pastry Chef Rising Star by StarChefs.com, will offer her Gâteau Basque with Black Cherries, Lemon Zest, Pastry Cream, and Black Cherry Jam. Galus explained in her interview with Ms. Bruno of StarChefs.com her enthusiasm for the French culinary tradition, and while providing a plate of happiness, also providing some enlightenment. “We like to educate our staff and our guests on French cuisine; it's one of the things I really love about [the Sofitel Hotel] and being here.” Galus also noted the importance of flexibility in one’s creative approach, and finding inspiration in surprising places. “I find myself enjoying a lot of things about hotels that I didn't think I would. Creatively there's a different kind of challenge.”

These and other Rising Stars of Chicago are recommended by the StarChefs.com advisory board which is made up of 20 of the country’s top chefs. Rising Stars are up-and-coming chefs and culinary professionals who represent the vanguard of the contemporary dining scene in America. Creativity, ambition, exquisite presentation, and most importantly, delicious food, win the Rising Star Award.

To read the complete chef interviews please visit http://www.starchefs.com/cook/chefs/2011-chicago-rising-stars


Sources cited:
Bruno, Antoinette. "Pastry Chef Patrick Fahy of Blackbird." StarChefs.com: The Magazine for Culinary Insiders. April, 2011. Web. April 14, 2011.
Bruno, Antoinette. "Hotel Pastry Chef Meg Galus of Café des Architectes at Sofitel Chicago Water Tower." StarChefs.com: The Magazine for Culinary Insiders. April, 2011. Web. April 14, 2011.