A Q&A with Executive Pastry Chef Kimberly Bugler from the 21 Club!
I don’t know about you, but I have always wanted to pick the brain of a real pastry chef in New York City. I always wondered, “What’s their dessert life outside of the restaurant? Do they like Oreos dunked in milk like the rest of the cookie eating world?!” When Kimberly agreed to a JustDesserts Q&A, I could barely wait to see how she would answer!! Thanks to Chef Kimberly for giving us a glimpse into her sweet tooth!
- Where are you from? I grew up in Oklahoma, and have lived in Marseille, and Las Vegas, but after 18 years in New York City, New York is definitely home!
· What is your first memory of falling in love with desserts? I remember watching Willy Wonka and the Chocolate Factory as a kid and pondering how fabulous it would be to create edible magic!
· What would your dessert course be at your “last supper?” A Passionfruit Souffle with Dark Rum Coconut Ice Cream and Dulce de Leche
· What has been your biggest accomplishment in being a pastry Chef? I was honored as one of the “Top 10 Pastry Chefs in America” this year.
· If you could create a Top Chef Pastry Chef quick-fire challenge, what would it be? Make a Vegan Gluten-free dessert that tastes great.
· What is your supermarket “go-to” dessert? Ciao Bella Blackberry Merlot Sorbet and a spoon!
· Oreos or Chips Ahoy? Oreos!!! I love the crunchy/ creamy, bitter/ sweet contrasts!
· What has been your favorite dessert experience? Sitting in a park behind St, Sulpice in Paris sharing Pierre Herme’s incredible creations with my best friend!
· Favorite dessert in NYC? I love the ice cream coupes at Bar Boulud!
· Ice Cream or Cake? Ice cream.
· Macaroon or Cupcake? Macaroons, the French sandwich variety.
· What is your favorite dessert to bake in your home kitchen? Summer fruit Cobblers, and Sorbets/ Ice Creams.
· One baking utensil you can’t live without? An immersion Blender. I use them for so many things!
· One baking utensil the home cook should have in the kitchen? A digital scale.
· What is the most important thing to remember in baking? Is it all about sticking to the instructions? Sticking to the instructions is important, but variations in texture and flavor can be a lot of fun. The first time you make a recipe, stick to it as written, then vary things one or two changes at a time.