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Personal Profile of a Pastry Chef

Advice and behind-the-scenes with Penn Wells Pastry Chef, Kayla Tilton

 

by Lauren Gooch - September 28, 2016

Have you ever wondered who makes all the delicious desserts at the Penn Wells Hotel? Kayla Tilton, who has just recently taken on the position of head pastry chef at the Penn Wells Hotel, tells us her story of how she became interested in this career, and how she shares her passion with the community.

She identified her family as having a tremendous impact on her final decision to become a pastry chef. They have encouraged her from a young age to accomplish this dream and have inspired her to continue to do what she loves.

Tilton says that her favorite part about the job is being creative, and also having the ability to bring someone back to a time in their life that was special to them. She goes on to say that a huge part of being a great pastry chef is taking initiative, taking on smaller jobs to gain experience, and being willing to learn from people rather than just simply learning from textbooks.

Two of her desserts are featured in the video above: A beer caramel cheesecake with an orange cream glaze and a pretzel peanut brittle, and a strawberry tart with a cannoli filling on a pecan shortbread crust with a white wine reduction.

We hope you will come down to the Penn Wells Hotel and Café 1905 to try some of Kayla’s delicious desserts. Thank you for watching!

Credits:

Idea/Concept: Lauren Gooch

Videography: Andrew Moore

Video Editing: Andrew Moore

Writing: Lauren Gooch

Correspondent: Lauren Gooch

Photography: N/A,

 

Produced by Vogt Media

Funded by Penn Wells Hotel / Lodge, Dunham’s Dept Store

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