FOODIES WEST.COM         
AAA 5-DIAMOND | NYT 3-STAR
EXECUTIVE PASTRY CHEF DAVID BLOM
January 2016 Issue | Volume 4; No. 1                                                                             I write better in chocolate than I do in ink.













 


















 
 
 
 

      
Chef/Cheesemaker
Sheana Davis


      
Chef Devin Pinto

     
Jeff Barba: Why he changed an award-winning wine list to all South-American labels.
     
    
Mr. Espresso—Wood Roasted Since 1978

 
Pastry Chef David Blom actually got a chance to teach Julia Child how to make a French Classic dessert. Get the link to the video on our

Facebook page!


     
Adam Centamore
Wine & Cheese
Pairings That Sing


     
District American
 Kitchen  - 2016

Phoenix, Arizona

      
What's all the hoopla with Mary Berry?


Don't miss what's new at
FOODIES WEST!


Sign up for a free Subscription!


            


            


             

           
 
           
 
              
               Like Us!
Michelin Executive Pastry Chef David Blom, Fairmont Sonoma Mission Inn
David Blom was born for Pastry Shop. The third-generation baker grew up working in his family’s hometown Philadelphia bakeshop and hasn’t left the sweet life, since. “I was, what, three years old,” Blom recalled his first job in the family business. “My dad used to roll out the Danish and I used to egg wash it for him.” The Blom family lived above the bakery, and sometimes the business would overflow into the home. Blom still remembers the holidays with, he said, great fondness. “At Christmas,” Blom said, “we’d make so many gingerbread houses, and they’d be stashed all over our home. Even in my bedroom. Ginger permeated the house.” When Blom went to Culinary Institute of America, the bakery kid found out there was more to pastry shop than desserts. Still, the family business taught him some important basics. He had a knack for picking the right utensils, such as using his hands for a scoop. He could tell when something was ready to come out of the oven, because smell is his best sense. He knew how to clean, which was constantly. And he knew the basics of making dough, this through repetition. After culinary school, Blom worked at restaurants for the next 10 years. He had a knack for landing some choice positions. “I haven’t picked a lot of my jobs,” Blom admitted. “They picked me.” Sort of like his career. One plum was the Montrachet, one of New York City’s classic venues now a memory. Blom developed his sugar and chocolate expertise when he worked there. During the lag time between prepping and the crowds, he’d bring out the box of silicon tips, some pastry books, and “doodle a little bit.” The self-taught skill, along with illustrations from “hundreds of pastry books” gave him the ability to design desserts deemed “too pretty to eat.” Blom also developed a reputation for his savarins at Montrachet. Blom’s expertise landed him on Julia Child’s television show. Twice. Child actually thanked him for bringing the spongy classic back into the limelight. “Julia knew everything of course,” Blom said. “It was a lot of fun because we were kind of flirting. She was a doll.” Blom, next, headed to Chef Allen Susser’s restaurant in Miami, Chef Allen’s Seafood Restaurant. The James Beard Award winner emphasized fresh and sustainable in his cultural tropical cuisine (a seed to today’s new world cuisine) decades before the rest of the fold took it seriously. From there, Blom went to Fairmont Scottsdale Princess in 1998, and has worked in hotels since.