FOODIES WEST.COM         
PASTRY CHEF MORGAN GURNEY
ENCHANTMENT RESORT, SEDONA, ARIZONA
                                       I just like making people happy with my food and have them want November 2016 Issue | Vol. 4, No. 20                                            to eat it and not be able to stop eating it.
 
 
 
 

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View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:


       
Autumn Cheese Pairings:
2nd in a triptych

     
PROOF CANTEEN
  FOUR SEASONS SCOTTSDALE
Made, super-special,
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HOT SAUCE NATION
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GIN’S ANATOMY
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Morgan Gurney | Pastry Chef | Enchantment Resort | Sedona, Arizona Morgan Gurney’s used to moving. Born in Austin, Texas, she moved with the family to New Orleans, Oklahoma, Pittsburgh, and then Detroit, where she went to high school and a year of college. “My dad’s in construction,” Gurney said. “He owned a construction company.” So when she announced, one day, after her first year at Grand Valley State College that she was not going back but, instead, planned to move to Arizona, her parents might not have thought that too strange, even though she’d never been to Arizona before. “I was part of the opening staff of an independent restaurant” Gurney explained her decision. “The director of food and beverage told me, I know you’re thinking of going to Chicago, but I’ve been to Scottsdale Culinary Institute. He said I’d love it and fit right in.” Up to the point, Gurney always worked in restaurants and always worked the front of the house as a server—always. Why culinary school? “Well,” Gurney said, “I was that girl. I was constantly bringing desserts to school.” She always cooked. Her mom always baked. “I grew up having pies and cakes almost every other day or so,” Gurney said. “At least every week there was something on the stove with tin foil on it. You’d peel that back, eat your chocolate peanut butter cake, and then go to school.” And she would watch the Food Network. Especially the Iron Chef series. “I really, really loved the Food Network challenge shows,” Gurney said, “where they would make those wedding cakes or birthday cakes, and carved everything. I thought it was so-o-o cool.” She never actually imagined herself doing any of that. It just looked fun, and it made a good fit with her innate talents. “I was always painting and drawing and sketching,” Gurney said. “Like oil paints and pottery.” The day of decision came after that first year of college.