Much of the worlds' love for the sweet course is the anticipation of some wonderful indulgence yet to come. The number of flavors that one can mix and mingle to create a dessert is beyond measure, meaning that with the right flair anything you touch can become a surprising pleasure for the eater.
The world of pastry is often seen as mysterious and maybe just a little too easy. “Top Chef Just Desserts” has allowed the world to see that pastry chefs work just as hard, if not harder, than savory chefs. It has given chefs the chance to show how essential it is to have strong math skills, always be on the cutting edge of creativity and have impeccable timing.
One of the contestants, Chef Erika Davis, made an impression on the judges by bringing all of those elements, as well as her inventive flavor combinations, to the judges’ table. For Davis, making anything with chocolate is comforting and she firmly believes, "A day is never good without chocolate." In fact, her walnut chocolate chip cookies are so good, cake maven Sylvia Weinstock asked her for the recipe.
As the Executive Pastry Chef at the Ponte Vedra Inn, Davis has plenty of opportunities to let her culinary prowess shine. Ninety-two percent of what she and her crew serve from their Jacksonville, Fla. kitchen is made from scratch, including the bread for her chocolate cherry bread grilled mascarpone cheese sandwich.
A baker from childhood, Davis’ path was clear to friends and family from the start. She had her first business in middle school, using her skills to make and sell cakes and cookies. She worked her way through culinary school in a bakery, honing her baking and decorating proficiency. “I love what I do, I’m a hard worker and I’m proud of what I do.”
Davis is also president and founding member of Culinary Wonders which started three years ago as a way for minority chefs to cultivate, network and be mentored with and by each other. This year they became a not- for- profit organization that offers scholarships to minorities who might otherwise not be able to attend school.
To this end they are hosting wine dinners in conjunction with other non-profits. The next event is January 17th at the Rhoda L. Martin Cultural Heritage Center, which brings after-school programs to minority youth in Jacksonville.
Her hard work doesn’t stop there. Next, Davis will fulfill her chocolate destiny by being an ambassador of fine chocolate for Callebaut Chocolate. She also has dreams of opening her own sustainable gourmet shop and/or a dessert wine bar someday and is happy that "Top Chef Just Desserts" has made her more accessible to a wider audience. “Hopefully I’m an inspiration and mentor for young minority chefs.”
Davis also has good advice for anyone wanting to get into the industry, encouraging only those who truly love and have a passion for pastry to get into the game. “There are days that are hard and difficult, but I wouldn’t have it any other way.”
For more information about January’s event, go to http://www.rhodalmartinculturalheritagecenter.com/Events.html. Chef Erika Davis is also on Facebook.
