Compliments of the Chef with Rebecca Masson

Compliments of the Chef with Rebecca Masson

This week pastry chef Rebecca Masson fills us in on her admiration for Gérard Mulot, her thoughts about the "review race," and how excited she is about Fluff Bake Bar's new Kickstarter project.

November 20, 2013
CF: I'm best known for my _______ but I can make one hell of a _______.
RM: Fluffernutters; chicken tikka masala

CF: How would your sous chef describe you in the kitchen?
RM: I’m lucky to have a ninja as my sous chef. She’s amazing, and if you ask her, she would probably tell you I'm very organized unless something shiny passes by. She'd also probably say I have awesome taste in music, socks, and food, and that I have kick-ass dance moves.

CF: What are you most excited about right now?
RM: After two-and-a-half years of working out of a commissary kitchen, I am over-the-moon excited to announce that we have found a home for Fluff Bake Bar in Midtown, but to make it happen, we need to raise a bit more capital. So we've launched a Kickstarter project with some awesome incentives for folks to pledge. I’m overcome with gratitude just thinking about all the amazing folks who have indulged in our sweet goodness over the past few years, which is why I can’t wait to bring them many more in the future!

CF: Which chef would you drop everything tostage with?
RM: Gérard Mulot. I have admired Gérard since my days of living in Paris 13 years ago and I am still amazed by the beautiful pastries in his shops today. He still serves my favorite macaron, hands down.

CF: Insider tip from the kitchen for diners.
RM: Trust the chef. You trust your accountant to do your taxes correctly, so trust that your chef knows what they are doing when creating a dish.

CF: Message to professional food critics.
RM: I know that it’s always a race to be the first one to review a new restaurant, but these days, it seems that reviews are coming out within the first week of an opening. It’s not fair to the restaurant or the chef. We all need a little time to get our bearings.

CF: One piece of advice for aspiring young chefs.
RM: Ask questions! Be inquisitive. You can’t learn unless you ask.

CF: Is there anything you don't like?
RM: Lamb. I just can’t eat it. I totally dig venison, elk, and antelope, but there’s something about the gaminess in lamb that I just don’t like.

CF: Thick or thin patty?
RM: It totally depends on who’s cooking the burger.

CF: What's your go-to shift drink?
RM: The national beer of Texas, Lone Star.

CF: What's for family meal tonight?
RM: We are a bunch of pastry chefs, and well… we don’t cook that much. We usually pick something up while out delivering, or if we're lucky enough, one of our clients will make us something. The best thing we've been given was a smoked short rib from Underbelly. Patrick Feges is a beast on the smoker.

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