Where else? 
FOODIES WEST.COM         

 
GINA SKELTON
PASTRY CHEF

CASINO DEL SOL
Tucson, Arizona

  I think everybody should have a kitchen job at one point in their lives.

March 2019 Issue | Vol. 7, No. 2






 









 






 
 

 
Executive Chef

CASINO DEL SOL TUCSON 
RYAN CLARK

 
Chef de Cuisine

UME at
Casino del Sol
TUCSON, ARIZONA
DAVID SOLÓRZANO

 
STOIC CIDER
with Founders Kanin Routson, PhD and Cody Routson, PhD

Prescott, Arizona

 
  Chef de Cuisine
LON'S at the Hermosa

DWAIN KALUP


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


Sign up for a free subscription!

 
THE LATIN TABLE
by Chef Isabel Cruz

Isabel's Cantina & Barrio Star

     
PY Steakhouse  
with Chef de Cuisine 
Roderick LeDesma
Tucson, Arizona

 
Uncommon Spirits from Well-known Brands 

GARY SPADAFORE
Breakthru Beverage AZ


 
Part 2: Uncommon Spirits from Well-known Brands 

GARY SPADAFORE
Breakthru Beverage AZ



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



            


            


             

           
 
           
Gina Skelton | Pastry Chef | Casino del Sol in Tucson, Arizona
Gina Skelton thinks everyone should have a kitchen job “at one point in their lives”. Because? “It teaches you dependability,” Skelton answered without skipping a beat. “You rely on every single person around you. If one person gets behind in one area, it puts everybody else behind. So you have to become a family. You have to become a team. Because we spend so much time away from home, it becomes your second family. And relying so heavily on other people creates a close bond.” This all comes naturally to a Midwesterner like Skelton, born and raised about 50 miles southwest of Chicago. They, in those parts, come wired with an historically strong work ethic and reasonable sensibilities. And she’s a chef, by natural talent. Hers was the family that always had everyone over on the holidays. “I grew up making pastries and whatnot in the kitchen with my mom,” Skelton said. “We had wild raspberry bushes outside, and she’d say, ‘Gina, go out and pick the raspberries, and then you get to decide what to make.’” Right, Skelton was creating her own menus since she was a kid. Her musician dad, Kirk, kept an eye on his daughter’s talent. While Skelton dreamed of becoming a cartoonist at Walt Disney, Kirk tuned in to her talent. She remembers, clearly, when he first took notice. “He was speechless,” Skelton recalled his reaction to her first dessert. “He calls me Jean. He said, ‘Wow, Jean, this is really amazing. I never knew you could do stuff like this.’” Come graduation time, Skelton was practically packing for Burbank. At the last minute, she made something for her graduation dinner. Kirk’s musician-trained timing made quick work of that. “My dad said,” Skelton, again, repeated his words, “’Gina, why don’t you cook for people?’ Something just went off, and I thought, I could do that. I love doing this.” Skelton started to research culinary schools. Schools located far beyond the Raspberry Patch