FOODIES WEST.COM         

 EXECUTIVE PASTRY CHEF KEITH TAYLOR
 

 
U.S. PASTRY TEAM GOLD AND BRONZE WINNER
CULINARY TEAM AT WHITE HOUSE INAUGURAL BALL
 

THE BOULDERS RESORT
in Carefree, Arizona

  I think being in the kitchen, to me, is therapeutic.

November 2017 Issue | Vol. 5, No. 20













 

 










 
 
 
 


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  Executive Sous Chef
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA

ALEJANDRO MARTINEZ

 
Chef de Cuisine
HEARTH '61
PARADISE VALLEY, ARIZONA

ALFRED MURO

  Executive Sous Chef
MOUNTAIN SHADOWS 
PARADISE VALLEY, ARIZONA

CHRISTOPHER BRUGMAN

 
HENDRICK'S GIN
with Mark Stoddard

WEST COAST AMBASSADOR 




Chef Taylor shares what he'd do if he worked outside Pastry Shop 
on our —


M.F.K. FISHER
Food writer extraordinaire

     
THE GRILL 
Kitchen & Bar 
THE BOULDERS
Carefree, Arizona
   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group


 
STRANGE CRAFT
BEER COMPANY

with Tim Myers

FOUNDER/HEAD BREWER 




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



            


            


             

           
 
           
 
              
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Keith Taylor | Executive Pastry Chef | The Boulders Resort in Carefree, Arizona Contrary to prior belief, Keith Taylor is not quiet. Just most people have not figured that out. “It’s not that I’m quiet,” Taylor explained, “but I’m the type of person that, there are people who talk because it’s quiet and they feel there should be some kind of conversation going on. I’m totally fine with quiet. So if I don’t have anything important to say, I’m not gonna say it.” Of vital insight: Taylor has a well-honed single focus. Not much outside the kitchen may qualify as important. This goes back to when he was a kid. “Growing up,” Talyor continued. “people always said I was quiet.” Taylor said he “was a little different” growing up. That’s because he hung out in front of the television instead with the neighborhood kids watching The Frugal Gourmet and Yan Can Cook as young as six-years-old. And he always helped his mom, who he described as “a great cook” in the kitchen. “She would bake,” Taylor said. “So I’d always be in the kitchen baking with her.” And chatting, probably. Because that’s where Taylor is not quiet. “People that work in the kitchen with me know otherwise,” Taylor said. “Because I’m very talkative in the kitchen. I’m very happy in the kitchen.” Providentially, Taylor figured this out early, back in his eighth grade home economics class. “The teacher noticed I took to pastry,” Taylor said. “She actually entered me into a competition.” Taylor’s Texas Sheet Cake won him a place in the winners’ line-up. From there, he “just stayed with it”.