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November Member Spotlight: Jessica Quiet

By Joy Johnson posted 11-01-2022 12:33

  

Happy holidays, Chefs. On ACF Chef's Table, we like to feature an ACF Chef to recognize his/her/their accomplishments and to help you feel more connected to your fellow chefs even if you're hundreds of miles apart. This month, our ACF Chef's Table November Member Spotlight is Pastry Chef Jessica Quiet!

November Member Spotlight: Pastry Chef @Jessica Quiet

What is your current position? What is your specialty?
I am the Pastry Chef for the Lodge at Spruce Peak, a Hyatt Resort.

I would say my specialty is a cross between Macarons and Chocolate. I am also a Chocolatier; so, I do BonBons, Truffles, Showpieces, and Custom Logo Amenities. I really enjoy doing both and love the creativity that is involved with each.

Why did you want to become a pastry chef? 
When I was in high school, I used to see kids every day with chocolate chip cookies. I have an obsession with chocolate chip cookies and would always make them when I was young to share with anyone and everyone. I loved seeing the joy on people's faces when they would eat my sweets. This made me feel extremely happy.

I joined the culinary program at my high school and learned of a competition called Skills USA. I began to train with my instructor, a graduate of the CIA, and discovered my true passion for pastry was beginning to develop. I wanted to continue on my journey to make the best pastries possible, adding my own personal twist and making a professional career out of bringing people joy.

What is the most exciting or rewarding aspect of your work?
When I see people enjoying the dessert that I have just prepared for them. When I see the light spark in their eyes— perhaps, the dessert has rekindled a memory that they may have had from childhood. That is the true reward.


What is a day in the life of a pastry chef during the holiday season?
I work at a ski resort hotel that is located right on the mountain. So, not only do we deal with the busy influx of patrons for ski season, but also a lot of families traveling for the holidays and looking to make special memories.

The day begins at 5 a.m. to proof and bake all of the croissants and pastries for our coffee shop on property. Then, the pastries are prepared for all the outlets' select breakfast, lunch and dinner menus. It is at this point that we create the special holiday-themed desserts for our coffee shop and special desserts for both restaurants.

Once this is complete, we can move on to all the specialty holiday events, including specialty hot chocolate drinks, custom hot cocoa chocolate bombs, gingerbread houses, gourmet s’mores, and croquembouches. We also do specialty kids events, holiday cookie decorating classes, and take-home kits for families during select holidays.
What highlights have you encountered in your career journey?
I competed in Skills USA during high school; I took first in Vermont and 4th in the Nation. I attended Johnson & Wales University and earned a degree in Baking and Pastry. I found a home in the hotel industry fresh out of college and worked my way up to the position I currently hold. I have worked in four large hotels on the east coast and one in the Midwest

I’ve competed in chocolate showpiece competitions, assisted Felchlin Chocolate Ambassador’s for demonstrations, and taught several chocolate bonbon classes.

I recently did a demonstration in Las Vegas at the ACF National Convention on Bonbons and Nougat (pictured at right).
What did you learn from your first culinary catastrophe?
That failure is inevitable. It is not that it won’t happen, because it will. It is how you pick yourself back up afterward and learn from your mistakes.

I had a 6 ft. tall showpiece completely fall over just minutes before it needed to be ready for a banquet. To save time, I skipped a few steps when constructing it and when it fell, I learned about the importance of product integrity.

The greatest thing from failure is that you learn how to come back stronger afterward and what to avoid in the future!

What’s the strangest or most interesting dessert or pastry you have ever prepared?
I had a Farm-to-Table event where all of the products prepared for the evenings courses had to feature something from a specific featured vendor.

On one specific evening, it was Misty Knoll’s Chicken. So, I prepared a roasted red pepper, maple seared chicken, and Cabot Sharp Cheddar Profiterole. I served it with a rendered chicken fat caramelized onion caramel sauce, and a maple pasty cream filling. I candied Chicken Skin for a garnish, and made a roasted brown sugar butternut squash compote!
What is your signature dessert?
I would say my signature dessert would be my macarons. I love creating new flavors, as the combinations are endless! My current favorite fall flavors to make are Maple Chai and Spiced Crème Brûlée (which I torch per order to caramelize the sugar on top). Maple Candied Bacon is also very popular, along with Black Pepper Olive Oil.

What advice would you give to someone who is just starting out as a pastry chef?
Never stop learning. Pastry is always evolving, and there are always innovative techniques to practice. Never get comfortable. It is when you step outside of your comfort zone and push the boundaries that true art is formed. Keep the passion alive; always try something new and exciting. Be forever a student and foster the future with all your pastry cooks. Invest your time with your team and invest your time in yourself.
What have you gained by being an ACF member?
Opportunities and comradery. I have a whole support network of fellow chefs who I can reach out to for ideas, support and knowledge. They have the same passion as me, and we all support one another.

I am grateful for all the opportunities the ACF has granted me: from ACF Chef's Table talks about specific products, to presenting at National Convention, to teaching webinars about chocolate. The ACF provides knowledge, support, and fosters so many new connections that have helped me to build a phenomenal professional chef network.

What is your favorite fall pastime?
My family has always had the tradition of Apple Picking during the fall. My mom would, then, cook these amazing apple pies and galettes and serve them warm with vanilla bean ice cream. Also, just playing in the leaves, fresh apple cider donuts, foliage drives, and pumpkin carving!
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Comments

Isaiah Gerrard
11-29-2022 20:34

Congratulations chef! I enjoyed reading your article. I too love seeing the joy I can bring to people through food. Know that your work is making a difference in the world and is inspiring the future generation of chefs.

Rayburn Hall
11-23-2022 12:19

Congratulations. Put the art back into desserts. Happy Thanksgiving. #2022

Rayburn​

Sandra Lampert
11-20-2022 19:00

Congratulations on a well deserved award.  Your pictures and story are amazing. Keep on growing and enjoying your cooking art.

Fionna Espana
11-10-2022 14:09

Congratulations Chef! was an honor to work along side of you!! I look forward to working with you again.   Cheers till next time

Steven Schmidt
11-04-2022 06:47

Chef,

Everything looks amazing! Congrats on a great career so far! Thank you for sharing with everyone.

John Lucchesi
11-03-2022 21:22

Chef Quiet,
Congratulations on all your accomplishments. It sounds like your days are very busy and keep you on your toes. Your work is beautiful.

Nicholas Barrington
11-03-2022 10:55

Chef Quiet, 
What a great career and story of your path to becoming an accomplished Pastry Chef. I love the Skills reference in your story, We have the National Skills USA Championships in Atlanta the next 4 years and would love to have you as a Baking and Pastry Judge. please reach out if your interested. The dates are June 20th thru 23rd. Thank You and Congratulations on this recognition by the ACF.

Derrick Connor
11-02-2022 12:22

Wow, very nice work. Thank you for sharing your journey with us.

Dina Altieri
11-01-2022 18:29

Chef Quiet, thank you for participating in our Monthly Member Spotlight! The flavors you mention remind me of my 6 years living in Vermont - witnessing the gorgeous fall foliage, cooking with local products and working with the talented chefs in this area. There are so many regional specialties here - such as maple-inspired recipes, cider donuts, artisanal cheeses, etc. Cheers to you and all you bring to ACF. Thank you for advancing our profession one sweet bite at a time!