bake - Febuary 2016 - 10

personality

Amanda Rockman
HER BACKGROUND
After climbing the pastry ladder at a young age, executive pastry chef Amanda Rockman snagged the opportunity to open
L.2o in Chicago. There she quickly learned extreme discipline
and how to dial in her intention for every dish. Next up was The
Peninsula Hotel in Chicago, one of the premier hotels in the
world. "This job was by far my hardest," she recalls. "I was 26
and a sous chef of a large hotel with four restaurants, a large
ballroom, tea service, chocolate bar, showpieces. You name it,
we made it. I had to learn how to organize my time, delegate
to staff, and come up with new dishes for extremely different

and would be a great Italian creamsicle. That is how it happens

concepts. It was there that I met my mentor, Celine Plano, who

for me most the time. When my brain is calm and open, I am

really turned me into what I am today. She taught me technique

able to come up with new ideas."

and the importance of consistency - to respect every element
of the craft of baking and pastry. From great ingredients, solid

HER MENTORS

technique, working with your staff opposed to them working
for you, Celine saved my pastry soul."

Rockman's list of key inﬂuencers and mentors is long: Emily
Luchetti, Celine Plano, Erling Wu-Bower, Morgan Angelone,

FAVORITE INGREDIENTS

Mindy Segal and Sherry Yard. Like most chefs, her love of baking and pastry started with having a great baker at home, while

Described by co-workers as "playfully serious," Rockman pos-

growing up. "Seeing my mother at a young age, participate

sesses an adventurous soul with the attention to detail of an

in scratch baking is what sparked my interest in becoming a

aerospace engineer. She remembers everything, which is ex-

pastry chef."

tremely advantageous as she plates dessert after dessert with
precision and consistency. One of her favorites is Key Lime Meringata, which she prepared often while working as pastry chef
at Nico Osteria in Chicago (she currently is executive pastry
chef at the South Congress Hotel in Austin, Texas). Key lime is
one of her favorite ﬂavors, and the tangy dessert combines the
distinct tastes of basil gel, Key lime curd, coconut mousse and
coconut sorbet into one frozen ball of deliciousness.

KEEPING AN OPEN MIND
Her inspirations come from all around: "From the people I work
with, going out to eat, watching movies, my ﬁancé!" she exclaims. "Inspiration is a funny thing. At times the well is dry and
you wonder if you will come up with another dish. But alas! You
are driving on Lake Shore and you look to the lake and boom,
something strikes you. What if you paired orange sherbet with
Chinotto soda for an affogato (coffee based beverage)! The
citrus of the sorbet would dilute the bitterness of the Chinotto

10 < FEB 2016 | bakemag.com

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bake - Febuary 2016

Table of Contents for the Digital Edition of bake - Febuary 2016

bake - February 2016
Editor's Note - How to create the wow
Table of Contents
News Bites - Premium Chocolate Drives Sales
Egg Supplies on the Rebound
Guidelines Examine Refined Grains
Personality Spotlight - Amanda Rockman
Management - Online Financing
Labor Front - Watching What They Eat
Ingredients - Coming on Strong
Equipment - Dividing and Rounding Dough
A catered affair to remember
Wedding planners
Catered events
Easter promotions
Bread and Baking - Boom Time for Artisan Bread
Cake - Spring Cakes
Cookies Go Global
Cafe - Fired by Coal
Flavored by Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - Febuary 2016 - Editor's Note - How to create the wow
bake - Febuary 2016 - 2
bake - Febuary 2016 - 3
bake - Febuary 2016 - 4
bake - Febuary 2016 - 5
bake - Febuary 2016 - Table of Contents
bake - Febuary 2016 - 7
bake - Febuary 2016 - Guidelines Examine Refined Grains
bake - Febuary 2016 - 9
bake - Febuary 2016 - Personality Spotlight - Amanda Rockman
bake - Febuary 2016 - 11
bake - Febuary 2016 - Management - Online Financing
bake - Febuary 2016 - 13
bake - Febuary 2016 - Labor Front - Watching What They Eat
bake - Febuary 2016 - 15
bake - Febuary 2016 - Ingredients - Coming on Strong
bake - Febuary 2016 - 17
bake - Febuary 2016 - Equipment - Dividing and Rounding Dough
bake - Febuary 2016 - 19
bake - Febuary 2016 - A catered affair to remember
bake - Febuary 2016 - 21
bake - Febuary 2016 - 22
bake - Febuary 2016 - 23
bake - Febuary 2016 - 24
bake - Febuary 2016 - 25
bake - Febuary 2016 - 26
bake - Febuary 2016 - 27
bake - Febuary 2016 - 28
bake - Febuary 2016 - 29
bake - Febuary 2016 - Wedding planners
bake - Febuary 2016 - 31
bake - Febuary 2016 - 32
bake - Febuary 2016 - 33
bake - Febuary 2016 - Catered events
bake - Febuary 2016 - 35
bake - Febuary 2016 - 36
bake - Febuary 2016 - 37
bake - Febuary 2016 - Easter promotions
bake - Febuary 2016 - 39
bake - Febuary 2016 - 40
bake - Febuary 2016 - 41
bake - Febuary 2016 - Bread and Baking - Boom Time for Artisan Bread
bake - Febuary 2016 - 43
bake - Febuary 2016 - 44
bake - Febuary 2016 - 45
bake - Febuary 2016 - 46
bake - Febuary 2016 - 47
bake - Febuary 2016 - Cake - Spring Cakes
bake - Febuary 2016 - 49
bake - Febuary 2016 - 50
bake - Febuary 2016 - 51
bake - Febuary 2016 - Cookies Go Global
bake - Febuary 2016 - 53
bake - Febuary 2016 - Cafe - Fired by Coal
bake - Febuary 2016 - 55
bake - Febuary 2016 - Flavored by Coffee
bake - Febuary 2016 - 57
bake - Febuary 2016 - Products
bake - Febuary 2016 - 59
bake - Febuary 2016 - Product Showcase
bake - Febuary 2016 - 61
bake - Febuary 2016 - Classifieds
bake - Febuary 2016 - 63
bake - Febuary 2016 - 64
bake - Febuary 2016 - 65
bake - Febuary 2016 - Ad Index
bake - Febuary 2016 - Online - BakeMag.com
bake - Febuary 2016 - 68
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