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CHEF LISAMARIE WHITE
Sometimes, to break through to the next stage of life, one must go on a pilgrimage. After years of working on and off in the food industry, LisaMarie White took a journey down the picturesque Camino de Santiago in the French Pyrenees. She noticed that each town along the rural route had its own beautiful bakery.
“That’s where I remembered how much I loved baking,” she says. “So I quit my job and went to culinary school.” As the Executive Pastry Chef at Domenica and Pizza Domenica in New Orleans, she practices her passion daily as she rolls out pizza dough, cures limoncello (and other cellos), develops dessert menus, and preserves seasonal flavors in jams and pickles. Of all of these different aspects of her job, she has a particular passion for bread.
“I love bread because you never quite know if it’s going to work out,” LisaMarie says. “It’s magical. Sometimes all you can do is close the oven door and hope for the best.” Throughout the year, she works closely with Domenica’s Executive Chef Alon Shaya (a 2007 Louisiana Cookin’ Chef to Watch). “Chef Alon will come back from a trip and show me a picture of something he saw or tasted,” she says.
“From that point, I’ll do some research, and once I have some historical context, I’ll figure out how to start over.”
Her favorite Louisiana ingredient, small-batch cane syrup, came to her as a surprise. “I had no idea cane syrup could taste different than Steen’s.
I was really shocked when I got to taste some of the syrups from Poirier’s Cane Syrup,” she says. Beyond smoky-sweet, LisaMarie found a whole new spectrum of flavors in Poirier’s different blends.
Recipe
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Click here to meet the 2014 Chefs to Watch.
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