A Conversation with Chef Sofia Schlieben

Pastry Chef Sofia Schlieben has been working with us at PRINT for several months now. We sat down with her recently to chat about her inspirations and working at PRINT.

Q: What made you want to be a chef? Was it a childhood dream or did you come to it from another line of work?

A: I accidentally stumbled upon the profession. I needed a job while in college and Artichoke Pizza was about to open a zeppole shop on 14th Street. I worked there and really fell in love with baking. After a few months I kinda knew this was something I enjoyed, so I applied for and got an internship at Jean-Georges. Four months later I was hooked and never went back to school.

Q: If you have ever worked in another field, what was your favorite job?

A: I was lucky to find my passion early in life, and never really worked in any other field.

Q: What’s the most important thing you’ve learned working in kitchens?

A: Accountability. A restaurant has so many moving parts that come together to create a specific experience for our guests. If any one person drops the ball the entire meal can potentially be defined by one bad moment or bite.

Q: What inspires you most when it comes to pastry?

A: Flavor is first and foremost at the top of all my lists. I love interesting presentations, techniques, and ingredients. Yet that is all secondary to the flavor being absolutely delicious.

Q: What is your favorite dessert?

A: I was born and raised in NYC, so predictably I have a giant soft spot for a good NY-style cheesecake.

Q: What do you like to do to unwind after a crazy Saturday night or busy Sunday brunch?

A: Have a negroni and a warm bubblebath.

Q: What is a typical day like in the PRINT pastry department?

A: We start the day as a bakery, getting all the bread production and sweets ready for the cafe. At 11am we turn into a restaurant’s pastry department and work lunch service while also preparing for dinner. 

Come visit PRINT and experience Sofia’s delicious desserts!