BAKING WITH JESSICA CEBALLOS
First of all, could you tell us a little bit about yourself?
Hi. My name is Jessica Ceballos. I am 22 years old and currently a pastry assistant at a golf and country club. www.newcastlegolf.com. Don’t let my age fool you, I have been cooking professionally for 7 years now. I have worked my way up from dishwasher and cooks assistant, to head cook and having my own assistant. Pastry arts is my passion though.
How long have you been baking? What got you started?
I have been baking professionally for two years. But I have been baking at home since I could reach the counters. I have always loved being in the kitchen. Whether it be cooking or baking, my life does not feel complete with out me exercising my creative ability.
What are your favorite things to bake?
Besides creating plated desserts, baking bread, or decorating cakes, I have a true passion for pulled sugar, chocolate work and hand modeled marzipan or fondant.
What do you enjoy most about baking?
The thing that excites me the most about baking is the idea of starting out with such raw ingredients, and creating endless possibilities. Just the fact that you are constantly learning new things about interesting ingredients, or just learning how to improve your ability. They say, once you stop learning and growing, its time to move on.
Where did you learn how to bake?
It all started in high school. I was part of our culinary arts program and we learned so much. I remember curdling the pastry cream, and making a loaf of bread with a hole in the middle! But you can’t learn without making mistakes. After I graduated, I entered the baking and pastry associates program at the Art Institute of Seattle.
As I was attending, I worked as a head cook at a convent for retired nuns. That is where I learned some home-style desserts such as cobblers, cream pies, and my favorite summer dessert: Strawberries Devonshire. After I graduated from AIS, I was hired as assistant pastry chef where I continue experimenting and learning at the Golf Club.
Who are your inspirations? And why?
There are so many great pastry chefs and chefs alike that are not recognized for their ability. I believe that they are overshadowed by the television personalities that are sugar coated run of the mill “chefs” that continue to bring mediocrity to our tables. A couple local inspirations of mine are Tom Douglas and Fran Bigelow. My instructor at the AIS, Chef Kim Smith just has a remarkable presence in the kitchen.
I will continue to say that Sheri Yard, of Spago, is my biggest influence. I saw her on Iron Chef America as Wolfgang Pucks pastry chef, and she totally rocked the desserts! An outstanding woman in the kitchen. I also believe that I work with amazing chefs who will one day become recognized for their abilities.
Do you have any advice for other bakers?
Or people who want to become bakers in the near future?
Be ready and willing to work hard. I have learned that you shouldn’t try to measure up to the people around you, or other professionals. There is always going to be someone out there who is a lot better than you are. Just try your best, and if you are happy with you product then good for you. But if you are unsatisfied, keep trying and figure out how to improve. You should always be experimenting with new ideas, it’s really fun!
Check out some of Jessica's creations
Recipe for Strawberries Devonshire:
8oz Cream cheese, room temp.
2 cups powdered sugar, sifted.
12oz sour cream
2T. lemon juice (fresh squeezed)
2 teaspoons real vanilla extract
2 pints fresh strawberries, washed, and quartered.
In the bowl of an electric mixer, beat the cream cheese for one minute using the paddle attachment.
Add sifted powdered sugar. Mix until combined. Add sour cream, lemon juice and vanilla. Beat for one minute using the whisk attachment of your mixer. Refrigerate for at least 2 hours.
Serve cream on top of berries in individual bowls.
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