Rants

Cafe Boulud Pastry Chef Eric Snow on Martha Stewart, Palm Beach, and More

As much as we don't like to admit it, when it comes to most things in the culinary world the French do it best.

Yeah, we know; it defeats the whole ethos of American exceptionalism; the idea of the city on the hill and what have you, but, unfortunately, it's true.

Especially when it comes to pastries.

Fortunately, American ingenuity is still a major part of the equation.

This past summer, French-trained, Alaska-native Eric Snow took over as pastry chef at world-renowned Palm Beach French restaurant Cafe Boulud.

We spoke to the Snow, who has worked for famed chefs ranging from Alain Ducasse at the Essex House to Frederic Robert at the Wynn in Las Vegas about his previous posts, Martha Stewart, and his German Shepherds.

See also: Rick Mace Takes the Reigns at Cafe Boulud

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Sara Ventiera