bake - April 2013 - 32
the sweets of
san francisco
Executive pastry chef Laci
Sandoval shares the high notes
of working for Taste Catering.
BY JOHN UNREIN
PHOTOGRAPHY COURTESY OF TASTE CATERING
Laci Sandoval grew up in South Dakota watching
At Taste, the dessert menu features more than 200
her grandmothers make rustic homemade desserts
kinds of petit fours and up to 100 plated desserts.
like delicious apple pies. “They had a big bucket
Petit fours are often customized to the theme of the
of lard under the kitchen sink,” recalls the executive
catered event.
pastry chef of Taste Catering in San Francisco,
one of the Bay Area’s leading caterers and event
Extreme dedication to organization is crucial. Take the
planners. “I’m a believer in taste nostalgia — that
recent time when they had to produce 30,000 petit
a taste can bring you back to somewhere
fours in one day for a conference event for Oracle,
comforting very quickly. And desserts are the
the computer hardware and software giant. This was
part of the meal where you want to be comforted.
the mother of all orders, and Sandoval and her three
I try to honor that.”
assistants worked furiously to bake, assemble and
decorate so many little petit fours in so little time. “I
As a prime example, scones and pie dough are two
never thought that could be done,” she recalls of her
things she’ll never put into a mixer. “I won’t budge,”
most harrowing day on the job.
she says. “We make 10 kg batches of pie dough by
hand. No mixer paddle is ever going to incorporate
“Once you get to the executive position, my job is
butter the same way.”
10% in the kitchen and 90% crunching numbers at
my desk,” says Sandoval, who studied at the Culinary
A steadfast approach to systems and principles
Institute of America at Greystone, St. Helena (CA)
remains a key component of her daily regimen as one
campus. “A huge part is organizing. We can have all
of the top catering pastry chefs in the country, over-
kinds of things — like cookie dough punched out and
seeing the production and presentation of elaborate
ready to go — ready to prep. I spend a lot of time
dessert buffets for the rich and famous.
writing prep lists.”
32 < APR 2013 | bakemag.com
http://www.bakemag.com
bake - April 2013
Table of Contents for the Digital Edition of bake - April 2013
bake - April 2013
Editor's Note - The Pricing Paradigm
Table of Contents
News Bites - CSM sponsors baking contest
Caravan names fortification director
FDA rules against NJ bakery
Management - Information Sharing
Tax Tips - Maximizing Interest Deductions
Labor Front - Pinning down incentives
Legislation - California Fosters Cottage Food Operations
Ingredients - Strawberry Season
Paying Up for Premium
Penniless Promotion
The Sweets of San Francisco
True Value Pricing
Panera Launches Live Consciously Campaign
Niedlov's - 10 Thoughts on 10 Years
A Classic Pie Window
The Versatility of Cookies
Cafe - Popcorn on the Rise
Products
Marketplace
Classifieds
Ad Index
bake - April 2013 - bake - April 2013
bake - April 2013 - 2
bake - April 2013 - Editor's Note - The Pricing Paradigm
bake - April 2013 - 4
bake - April 2013 - Table of Contents
bake - April 2013 - 6
bake - April 2013 - 7
bake - April 2013 - FDA rules against NJ bakery
bake - April 2013 - 9
bake - April 2013 - Management - Information Sharing
bake - April 2013 - 11
bake - April 2013 - 12
bake - April 2013 - 13
bake - April 2013 - Tax Tips - Maximizing Interest Deductions
bake - April 2013 - 15
bake - April 2013 - Labor Front - Pinning down incentives
bake - April 2013 - 17
bake - April 2013 - Legislation - California Fosters Cottage Food Operations
bake - April 2013 - 19
bake - April 2013 - Ingredients - Strawberry Season
bake - April 2013 - 21
bake - April 2013 - Paying Up for Premium
bake - April 2013 - 23
bake - April 2013 - 24
bake - April 2013 - 25
bake - April 2013 - 26
bake - April 2013 - 27
bake - April 2013 - 28
bake - April 2013 - 29
bake - April 2013 - Penniless Promotion
bake - April 2013 - 31
bake - April 2013 - The Sweets of San Francisco
bake - April 2013 - 33
bake - April 2013 - 34
bake - April 2013 - 35
bake - April 2013 - True Value Pricing
bake - April 2013 - 37
bake - April 2013 - Panera Launches Live Consciously Campaign
bake - April 2013 - 39
bake - April 2013 - Niedlov's - 10 Thoughts on 10 Years
bake - April 2013 - 41
bake - April 2013 - 42
bake - April 2013 - 43
bake - April 2013 - A Classic Pie Window
bake - April 2013 - 45
bake - April 2013 - 46
bake - April 2013 - 47
bake - April 2013 - The Versatility of Cookies
bake - April 2013 - 49
bake - April 2013 - 50
bake - April 2013 - 51
bake - April 2013 - Cafe - Popcorn on the Rise
bake - April 2013 - 53
bake - April 2013 - Products
bake - April 2013 - Marketplace
bake - April 2013 - Classifieds
bake - April 2013 - 57
bake - April 2013 - Ad Index
bake - April 2013 - 59
bake - April 2013 - 60
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