Where else? 
If people don’t eat desserts as a general rule, I think that they’re
December 2014 Issue / Vol. 2, No. 23                                                                                   missing out on something in life.



Levy on Pairing (Part One)
Owner/Chef Doug Levy

Levy on Pairing (Part two)
Owner/Chef Doug Levy

December 2014

Chef's Larder

Executive Chef
James Wallace

FOODIES WEST Out-Take with Executive Pastry Chef Lance Whipple on Facebook:

Check it out now!

Under, over, sideways, down—calendula's
your herb


Agustín Kitchen
Restaurant Review

Chesapeake Bitters
 Old Fashioned

by Ciaran Wiese

Eileen Crane
Domaine Carneros

Roberto Serrallés
Distilería Serrallés

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Synopsis: Executive Pastry Chef Lance Whipple, Four Seasons Scottsdale at Troon North, Scottsdale, Arizona

In a private restaurant, pastry often becomes the orphan; and responsibility for it lands on the least resistant. Like Lance Whipple. “Working in multiple restaurants,” Whipple, who worked the first eight years in his career in savory, said, “I learned a lot of savory cooks hate pastry. They hate the measuring. I didn’t mind it, and the chefs found out I didn’t mind it. And from there, usually, within the first six months of me working in a restaurant, they’d figure it out.” Whipple would usually come in early to do the baking and the pastry and then go and set up his station. Looking back, he can understand why his fellow chefs shunned the task. But at the time, he “just thought it was fun.” He made a full transition into pastry 10 years ago when he joined the Four Seasons Las Vegas. Recipes for Croissant Crusted Crème Brûlée with Caramelized Croissant Flakes and Spiced Hot Chocolate with dried chili de arbole and guajillo chili, Valrhona milk chocolate with Orange Marshmallows