FOODIES WEST.COM         
PASTRY CHEF SEAN BECK
MOUNTAIN SHADOWS in PARADISE VALLEY, ARIZONA

That's my number one golden rule,
July 2017 Issue | Vol. 5, No. 11                                                                                     it's gotta be good.













 





 


















 
 
 
 


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Executive Chef
OCEAN PRIME | PHOENIX, AZ
JAGGER GRIFFIN

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

Mixologist at Dust Cutter
RENAISSANCE PHOENIX DOWNTOWN
TONY ESCALANTE

     
VIVA XXXII Tequila
Democratizing Luxury


Chef Beck shares why he likes to go into the backcountry on our —


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Make your own Nocino with wild AZ walnuts!

     
Hearth '61
with Executive Chef Charles Wiley
MOUNTAIN SHADOWS
Paradise Valley, Arizona

     
Domaine de Cala Rosé
CHEF JOACHIM SPLICHAL


M.F.K. FISHER
Food writer extraordinaire


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Sean Beck | Pastry Chef | Mountain Shadows in Paradise Valley, Arizona Sean Beck fell into pastry by accident. After he graduated from Scottsdale Culinary Institute, Beck got a pantry position at former Saguaro Restaurant with chef/owner Ralph Petersen. “That station just happened to be in the little pastry area where the pastry chef worked,” Beck said. “When I wasn’t making salads, I was helping her make muffins or whatever needed to be done. I was, basically, helping her out. It turned out that I actually liked doing pastry more than cooking.” That was 1989, when a year’s tuition at the Scottsdale Culinary Institute, which became Le Cordon Bleu College of Culinary Arts around 2009, cost $6,000. The native Arizonan decided to attend the school when he had a job right out of high school cooking at J.C. Lincoln Hospital. Beck had entertained the idea of becoming a welder because he liked working with his hands and couldn’t stand the thought of working at a desk all day. Cooking kept his interest. “I went there in 1988 and graduated in 1989,” Beck shared his culinary plans. “I wanted to be an executive chef and have my own restaurant. I just fell into pastry by accident, and I liked it.” Beck got a job working with Pierre Fauvet, one of the top pastry chefs in the Phoenix area at the time. Fauvet, born in Paris and raised in Provence, had worked with France’s best pastry chefs before he came to Phoenix early in his career. After working for Vincent on Camelback, The Ritz Carlton, and The Phoenician Resort, he opened Pierre’s Pastry Cafe, where Beck apprenticed “the old fashioned way”.