CHATTING FABULOUSLY WITH PASTRY CHEF MAME SOW

Eating Fabulously, Christopher Stewart, Chatting Fabulously with Pastry Chef Mame Sow, desserts, pastries,

I love sweets. Especially beautifully plated desserts.

Eating Fabulously, Christopher Stewart, Chatting Fabulously with Pastry Chef Mame Sow, desserts, pastries,


I met Chef Mame Sow while working at The Cecil and Minton's a few years ago. I was not only drawn to her perfect and visually stunning plated desserts (and how fabulous they taste) but I was drawn to this amazing female pastry chef with a knack for using different and sometimes unusual ingredients. I reached out to Chef Mame to chat fabulously about her love for using unfamiliar ingredients in her desserts, her favorite place to dine and how her and her husband find time in their busy chef life. 

What​ ​is your current position?
Chef Mame Sow - I am currently a consulting pastry chef for different restaurants and hotels in NY, LA and Miami.

Where did you get your ​education from?
MS - I attended the International Culinary Center.

How has culture played a part in the ingredients you use in your pastries?
MS - I grew up in Senegal eating classic French desserts such as millefeuiles, and eclairs. For me I try to use ingredients that aren't as prevalent in pastries and desserts in the ones I create. It's also a way for me to introduce people to my culture. 





Eating Fabulously, Christopher Stewart, Chatting Fabulously with Pastry Chef Mame Sow, desserts, pastries,
Sweet Corn Crema, Nata de Coco, Peaches

What is your food philosophy?
MS - My food philosophy is to always be grateful for the ability to work with an ingredient and elevate it.


What's ​a uncommon ingredient in baking that you think people should know about and use more​ ? 
MS - I'm always testing out different types of sugars or sweeteners such as agave, maple syrup, maple sugar, coconut sugars to use instead of regular sugar. I think those alternates add more depth and flavors than regular sugar would. 

You have a very interesting upbringing. Tell us about that and how has that shaped you as a pastry chef?​
MS - I was born and raised in Senegal West Africa. I used to always help my aunt in the kitchen while she was cooking, peeling vegetables and going to the markets with her. At the time I didn't think I would become a pastry chef. I actually wanted to be an architect. It wasn't until high school that I decided that becoming a pastry chef is what I wanted. 


Eating Fabulously, Christopher Stewart, Chatting Fabulously with Pastry Chef Mame Sow, desserts, pastries,


Where do you go for a no fail meal? 

MS - There's a Senegalese restaurant in Harlem that I go to whenever I'm in NY. It has the most amazing roasted chicken and it never disappoints.

Your husband is a chef too. How do you guys find time in between all this cooking and baking?

MS - We try to have at least one day off together to do just mundane things and spend time together or plan something special. 

Eating Fabulously, Christopher Stewart, Chatting Fabulously with Pastry Chef Mame Sow, desserts, pastries,
Chef Mame's Salted Caramels 

Whats your food related guilty pleasure?
MS - I can't go a day without eating a piece of chocolate.

Finish this sentence..... " I will never eat".....
MS - TRIPE!!! I'll try everything else at least once but that.



Keep Eating Fab with Chef Mame Sow 

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