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5-Star / 5-Diamond PASTRY CHEF AUDREY ENRIQUEZ
HOTEL VALLEY HO in SCOTTSDALE, ARIZONA

Mostly I focus on the aesthetics. Those classics,
June 2017 Issue | Vol. 5, No. 9                                                            they're already great on their own.













 



 










 
 
 
 


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M.F.K. FISHER
Food writer extraordinaire

AAA 4-Diamond
Executive Chef 
HOTEL VALLEY HO, SCOTTSDALE
RUSSELL LA CASCE

Executive Chef
PRIMO ITALIA | TORRANCE, CA
MICHELANGELO ALAGIA

Beverage Specialist
WESTIN KIERLAND RESORT SCOTTSDALE, ARIZONA
MATTHEW ALLEN


Chef Enriquez shares the secret to making great French macarons on our —


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ZuZu restaurant
with Executive Chef Russel LaCasce
HOTEL VALLEY HO
Scottsdale, Arizona

     
Domaine de Cala Rosé
CHEF JOACHIM SPLICHAL

     
Southwest Foraging
by John Slattery



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Audrey Enriquez | 5-Star/5-Diamond Pastry Chef | Hotel Valley Ho in Scottsdale, Arizona Alice Cooper narrowed the greatest three minutes of people’s lives to two events: Christmas morning, just before opening presents, and the last three minutes of the last day of school, which inspired his song, School’s Out. Cooper, of course, was remiss. He left out dessert. Dessert, most especially meaning those works of art created in tucked-away parts of a restaurant’s kitchen called Pastry Shop by doting chefs that fuss over every component to make sure the dessert not only tastes scrumdiddlyumptious, but that it imparts warm and happy memories. Audrey Enriquez gets it. But it took her a while. “You know,” Enriquez said about her career, “when I first started out, I was doing a lot of rustic desserts. The cobblers, the bread puddings, and the pies. Those things are great and delicious.” Then she discovered the presentation side of pastry. “As I started to grow in my career,” Enriquez explained, “I started to have more fun with the aesthetic part of making desserts other than just the baking part of it. I think that’s where my style has come from. It’s grown over the years from doing something in a cast iron dish to now plating it up an a nice bright-white plate with lots of colors and textures. Just having a lot more fun with it.” That’s why Enriquez thinks the two years she spent at Sheraton Wild Horse Pass’ 5-star/5-diamond restaurant, KAI, made a great fit for her. “Because it focused solely on art,” Enriquez said about her desserts at KAI. “They used to say that all of my desserts were works of art, and that’s why they hired me. I fit into the whole theme. It was the focus. People loved it. When somebody says, Oh my gosh, you’re dessert’s so beautiful. It looks like a work of art, that’s a huge compliment. I work very hard on it.” Enrique didn’t learn about those bright-white plates in the town in which she grew up. Her family moved from Los Angeles in 1992 when she was three to Prescott Valley, Arizona, which, at the time, looked more home-on-the-range than small town.