Kimberly Bugler, Pastry Chef, 21 Club, New York, NY
Formerly of: JW Marriott Las Vegas (Executive Pastry Chef); Dennis Foy restaurant (Pastry Chef) New York, NY
Training: The French Culinary Institute New York, NY
Inspiration: “Experiencing new cultures and cuisines is my form of adventure. I enjoy bringing that to my guests through desserts that I create.”
Favorite dessert of your own creation: Caraque Crunch Cake with candied ginger and five spice ganache, caramelized white chocolate cream
Favorite tool: “My hand blender. It’s perfect for emulsifying almost anything, tempering chocolate, sauces, etc.”
Favorite ingredient: “I love using cacao nibs. They give a nutty texture to things that even people with nut allergies can enjoy.”
Best part of the business: “I love the constant creative push. There’s always a need for something new and I enjoy the artistic outlet.”
One thing you wish you knew before you got into this business? “The name of a good chiropractor!”
Ultimate pastry job: “It would combine travel and research in foreign countries with dessert creation.”
‘21’ Club, 21 W. 52nd St., New York, NY 212-582-7200
Description of business: Once a glamorous speakeasy, today ‘21’ is one of the most celebrated fine dining restaurants in New York City. In addition to its two restaurants, the Bar Room and Upstairs, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar.
Number of pastry staff: 5
Motto: “Don’t be afraid to fall. New discoveries are often accidental!