Meet Kathryn Regan, our new resident Pastry Chef.
Kathryn just graduated from Stratford Chefs School and this fall will be attending Le Cordon Bleu Culinary Arts School in Ottawa. In the meantime though I’m happy to say she is bringing her pastry skills to Oakwood!
Kathryn has been baking since she was 6 and has known since high school that she wanted to be a professional Pastry Chef. Her dream is to one day open her own bakery specializing in cakes and her time apprenticing with me at Oakwood has only confirmed for her that this is what she loves to do. Having Kathryn as part of my team is a win-win for both of us as she gets needed experience and in turn it was a great way to raise the level of our dessert offerings even higher.
Kathryn attributes a lot of her success to her parents who she says “have always encouraged her to pursue her dreams”. She enjoys being creative in her baking and loves seeing her culinary visions become delicious reality. Kathryn is also happy to share some of her secrets with you, below is a simple recipe for a cream cheese icing she says can add that little something extra to your next cake!
- 1 pound cream cheese at room temperature
- 3/4 pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners’ sugar, sifted
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth. Then just spread this delicious icing on cakes, cupcakes or carrot cake.