In the past few years, pastry crazes have managed to bring out the sweet tooth in just about everybody.
Perhaps the fads are owed to the emergence of reality shows such as "D.C. Cupcakes," "The Cupcake Girls," "Cupcake Wars," .... and you get the idea. Whatever the origin, the burgeoning popularity of pastries has been fueled by creativity. The question is no longer what can you put on a pastry, but what can't you use to accentuate a baked treat.
Now, with a doughnut craze in full swing, we're once again left trying to solve this delicious dilemma, as we stuff our faces with the glazed rings. Chris Ford, the 28-year-old executive pastry chef at Four Seasons Hotel Baltimore, offers a simple explanation behind the tasty trends. "It's an all-American thing," said Ford. "People get crazed about things that honestly make them happy and remind them of being a kid, example being the cupcake." Ford, who oversees the pasty-making at Four Seasons' spots such as Pabu and Wit & Wisdom, has been on the fast track to confectionery creation since the beginning of his career. "I have given it my all and focused on exactly what I want," he said. The Orlando, Fla., native points to Pierre Herme, a French pastry chef once dubbed "The Picasso of Pastry," as the inspiration for his career decision, stating his desire to create his "own empire," just as Herme has.
In the meantime, the Mount Vernon resident took some time out of his day to talk Madonna, Foamposites and macaroons.
Worst pet peeve? Waiting on people or people being late.
Last concert/gig you went to? Madonna.
Your worst habit? Overthinking.
Trend that has exceeded its natural lifespan? Foam.
Last movie you liked/disliked? Liked: "Man of Steel"!
Favorite pastry to eat? Macarons!
First pastry you ever made? Bread! My grandmother's homemade bread! Amazing.
What is the hardest job in the food industry? Server. Dealing with people has to be the hardest.
TV show(s) you can't get enough of? "Dexter."
Last great meal you had? Alain Ducasse in Doha, Qatar.
Favorite place to get a drink in Baltimore? WC Harlan.
Best advice you ever got? Don't overthink it.
AS TOLD TO ADAM GUTEKUNST