|
|
Article: Vidalia Pastry Chef Is Sweet on Her Job
- Article from:
- The Washington Post
- Article date:
- June 20, 2004
|
Copyright informationThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
|
Naomi Gallego is "always thinking about desserts."
No, she's not a hopeless glutton. Gallego, 29, is the pastry chef
at Vidalia, an upscale Southern restaurant in the District's West
End.
And how does one get such a, well, sweet gig? For Gallego, it took
a combination of formal schooling and on-the-job experience. She
began working in kitchens when she was 16, and she earned an
associate's degree in culinary arts from St. Philip's College in San
Antonio. After working her way up to assistant pastry chef at San
Antonio's La Mansion del Rio hotel, she struck out for Germany,
putting in two years at a "beautiful pastry shop" in Saarbruecken.
She also studied formally in Cologne for a year for ...
Related newspaper, magazine, and journal articles:
|