Happy Chef Blogging Friday!
In 1995 Megan Roen earned a bachelor’s degree in English and French from Vanderbilt University, but she couldn’t ignore her culinary calling. She enrolled in the New England Culinary Institute in Vermont, later choosing an externship in the pastry department of Park Avenue Café in New York City to “round out” her cooking education. Working with Executive Pastry Chef and James Beard Award Winner Richard Leach proved to be a pivotal experience, and Megan chose to continue to study pastry. She furthered her experience with Chef Francois Payard and Executive Pastry Chef Jean-Philippe Maury at Payard Patisserie and Bistro in New York City. Next she became the sous pastry chef and then acting executive pastry chef at the Rihga Royal Hotel in Manhattan, and later the pastry chef at Seven.
In 2001 Megan returned to her native New Orleans as the pastry chef at Bayona restaurant, where she has honed her own style through independently created dessert menus that change bimonthly and seasonally. Her creations have been featured in Modern Bride magazine, the New York Daily News, and the New Orleans Culinary Concierge. Starchefs.com, a culinary Web site, also named Megan a Rising Star Pastry Chef.
Apple Pecan Beignets with Pecan Panna Cotta
Chocolate Raspberry Flourless Cake
Milk Chocolate Mousse Bombe