Where else? 

Dessert's one of those things that should always be a treat,
July 2014 Issue / Vol. 2, No. 13                                                                      and it should always leave a memory.


Chef Kevin Tanaka

July 2014 Chef's Larder

Chef Aaron Geister

Spices & Seasons: Simple, Sustainable Indian Flavors
by Rinku Bhattacharya

Mesquite: Why you need to
know your source

Mixologist Eddie Garcia

Garland's Oak Creek Lodge
Restaurant Revue

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Synopsis: Pastry Chef Winonna Herr, District Downtown Bistro & Wine Bar, Sheraton Downtown Phoenix

It’s not unusual for chefs to talk about growing up in the kitchen and making dinner for the family. But in Winnona Herr’s case, the family meant 300+ people and the kitchen had professional equipment. Born and raised in a religious community in Connecticut, Herr spent a lot of time in the kitchen with her mom and learning from her. Her dad found a three-year apprenticeship program through the American Culinary Federation equivalent to an associate’s degree. A hotel near the community, Mohonk Mountain House, sponsored one person each year for the program. Herr applied right out of high school, and got in. The program paid her minimum wage and provided a room. She moved to Phoenix and worked at the Scottsdale Princess. Favorite chocolate is a 66-percent dark from Belcolade. I have a philosophy—let’s face it, desserts are not good for you. But I like desserts and I love eating them. I stress on my staff to create dishes that are worth every bite. It’s got to be worth it, even if it’s a brownie. It can’t be overbaked, it can’t be underbaked. Even a cookie. It’s got to be baked perfectly every time. Because somebody’s going to pick it up. At least let them enjoy the experience.”