This is a guest post from Dr. Jessie Voigts, creator of WanderingEducators.com
Audrey Yee was inspired to join the culinary profession by seeing her parents cook and helping them at their restaurant – the Mandarin, the first Chinese restaurant in Milwaukee. Now a Four Seasons Pastry Chef in China, she originally wanted the savory kitchen – but fate had other plans. Her first job was in a small restaurant in Philadelphia, where the owner suggested pastry first – because all chefs should know pastry! The culinary world is a better place for it.
How long have you been cooking? Eighteen years.
What do you always have in your fridge at home? Lemons, yogurt, eggs, salad, tofu, apples, and fruit.
What do you cook at home? Eggs, cereal.
What marked characteristic do you love in a customer? The look on their faces when they are eating their desserts.
What marked characteristic do you find unappealing in a customer? Rude, condescending, and impatient.
Tupperware, Rubbermaid, or Pyrex? Rubbermaid.
Your favorite cookbook author? The Professional Pastry Chef by Bo Friberg and Grand Livre de Cuisine Dessert and Pastries by Alain Ducasse.
Your favorite kitchen tool? Spatula and piping tips.
Your favorite ingredient? Apples and vanilla.
Your least favorite ingredient? Durian. (Editor’s note: A very strong smelling fruit found in Asia. For people who love food, it’s a must to try.)
Favorite types of cuisine to cook? American.
Beef, chicken, pork or tofu? Chicken and tofu.
Favorite vegetable? Broccoli and salad.
Chef you most admire? Eddie Hales, my first pastry Chef.
Food you like the most to eat? All kinds of Chinese food, yogurt, salads, fruit, and French fries.
Food you dislike the most? Kohlrabi.
How many tattoos? And if so, how many are of food? No tattoos.
- 180 gr of butter
- 6 eggs
- 180 gr warm milk
- 490 gr flour
- 10 gr baking powder
- 5 gr salt
- 300 gr blueberries
- 50 gr brown sugar
- 50 gr. Butter
- 50gr. Flour
- Combine butter and sugar
- Then add flour
Cream butter and sugar. Add eggs slowly until incorporated. Stir in the remaining dry ingredients. Mix warm milk in slowly. Fold in blueberries, by hand. Pre heat oven to 180c/360f. Scoop or prepare muffins into 12 molds. Top with crumble topping. Bake 20 minutes or when a toothpick comes out clean with no crumbly residue.
The End. Go Eat.