MEET OUR RESIDENT PASTRY CHEF KELLY (…AND CHECK OUT THE BEST ICING RECIPE WE’VE SEEN. YUM!!)
This series highlights our amazing team members at The Seasoned Chef and The Gourmet Spoon. In this series, each member will also highlight their favorite family recipe, along with the story of how it became important in their lives. The heart of the home is always in the kitchen.
MEET KELLY WISE!
Kelly (McGeehan) Wise is a graduate of Johnson and Wales University and has been a part of the professional baking industry in Denver since 2007. She makes DELICIOUS desserts of all kinds that are baked to perfection, but combining food and art is her true passion. Kelly specializes in custom French macarons and custom cakes, with much of her work incorporating gorgeous hand-painted detail.
Keep reading to learn more about Kelly and her penchant for teaching baking to future home bakers everywhere…
WHAT INSPIRED YOU TO JOIN THE SEASONED CHEF AND HOW LONG HAVE YOU BEEN A PART OF THE BUSINESS?
After several years in the professional baking industry, I finally joined The Seasoned Chef four years ago while working for Noah French at Sugarmill. Since my first day, I have continued to value inspiring a new generation of chefs and find it to consistently rejuvenate my love for baking on a regular basis.
WHAT ARE YOU RESPONSIBLE FOR AT THE SEASONED CHEF? WHAT DOES A TYPICAL DAY LOOK LIKE FOR YOU?
I am the resident Pastry Chef at The Seasoned Chef and The Gourmet Spoon. Some of my favorite classes I teach are Intro to Baking, French Macarons, and an Intro to Breads class.
I also really enjoy teaching the kids baking camps during the summer. Inspiring a new generation of chefs is not only fun, but important!
All of the recipes in these classes are my own that I have used over the last ten years. I create all my own lectures with lots of professional baking tips for the home baker.
WHAT IS YOUR FAVORITE PART OF WORKING AT THE SEASONED CHEF?
Being able to pass on professional baking tips to home bakers is so much fun! I love seeing the students taking notes and getting excited over these helpful hints that let them create professional desserts in their own kitchen.
I also love helping students troubleshoot family recipes that they struggle with recreating in high altitude conditions.
TELL US ABOUT YOUR FAVORITE RECIPE
I often get complimented on the flavor of my “not too sweet” buttercream.
Clients tell me all the time that they don’t like cake or too much frosting because it is just way too sweet. Usually that’s because it is made with confectionary sugar and low quality ingredients. Adding more sugar helps mask the taste of a cheap frosting.
I take a lot of pride in my Swiss Meringue Buttercream. I use it for all my cakes and macarons.
SWISS MERINGUE BUTTERCREAM FROSTING
10 oz. egg whites
1 lb. granulated sugar
1 lb. 10 oz. unsalted, softened butter
1 Tsp. vanilla paste
Pinch of sea salt
Over a double boiler, heat the egg whites, granulated sugar, salt, and vanilla until the sugar is dissolved and the mixture is over 180 degrees Fahrenheit.
Transfer the mixture to a 5 qt. mixing bowl. Using a whisk, whip up the mixture into a meringue on medium speed. This process will take about 10-12 minutes.
Continue to whip meringue until the bowl is cool to the touch. Switch to a low speed and add chunks of softened butter. Whip on high speed for 1 minute once all butter is added.
Enjoy! The perfect, smooth, not too sweet frosting you’ve been dreaming of.
DID YOU KNOW…
If pastries are your thing, you can spot Kelly at work in her upcoming Tiny Treats class on December 2nd. Cake pops, homemade marshmallows, and more. Yum! Sign up to join the party here.