In mid-December, right in the thick of the holiday season, we welcomed our new pastry chef Amy Hess to the PRINT. kitchen. Now that things have settled down (due to the two feet of snow) we are able to formally introduce her.
Having graduated with a culinary degree from The Culinary School of the Rockies (now known as Escoffier School for Culinary Arts, Boulder, CO), Amy spent the first few years of her career immersing herself in the then relatively new, but fast-growing farm-to-table movement in Denver, CO. Under the guidance of her first Chef, Patrick Dupays, she learned the importance of the farmer-to-chef relationship and the how impact of using local products builds community, a passion that’s stayed with her ever since.
Amy has spent time both in Denver and New York, designing pastry and bread programs that focus local and sustainable ingredients. Prior to PRINT, she was the Executive Pastry Chef at The Breslin Bar & Dining Room as well as Northern Spy Food Company, where she earned accolades for her work from major publications including Food & Wine, Bon Appetit and Time Out.
Amy focuses on highlighting products when they’re at their peak and keeping flavors simple but unique. Examples of this can be seen all over the current dessert menu with Warm Gingerbread accented by roasted tart heirloom apples and finished with caraway ice cream adding an earthy unique flavor profile to the dish. Bergamots sourced from a family farm in California are set to shine in a sorbet against an ethereal chocolate hazelnut torte. We are excited about one of her Valentine’s Day features: banana pudding charlotte with rum toffeee sauce and espresso ice cream. We are thrilled to have her on board and see what she will do next!
