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!
