bake - January/February 2021 - 35

helped open Red Medicine with Chef Jordan Kahn, acting as
both Pastry and Sous Chef. In 2011, Rodriguez returned to Providence as Executive Pastry Chef, earning a StarChefs Rising Star
Pastry Chef Award in 2014. He took a leap of faith and moved
to Nevada City in 2019 to open Büho Bakery, where he meticulously makes everything from scratch himself.
Recipe: Chocolate Swirl Bread (made with TCHO Natural Cocoa Powder, 81% Dark Chocolate & Roasted Cacao Nibs)

Russell Jackson
Owner, Chef, Reverence, New York
A culinary innovator and a noted African-American chef in California cuisine, Russell Jackson is the owner and chef of Harlem's
ﬁne dining restaurant, Reverence. Following graduation from the
California Culinary Academy, Jackson opened his ﬁrst restaurant, Russell's, in Los Angeles. In 1999, he moved to San Francisco to head James Beard-nominated Black Cat restaurant. Jackson achieved notoriety and amassed a cult following through his
seminal restaurant creation, SubCulture Dining, a radical underground supper club. SubCulture Dining, known by devotees as
her skills at various restaurants on Long Island before ﬁnding

SCD, broke culinary boundaries and earned Jackson his repu-

herself at Nick & Toni's in East Hampton. Craig began working

tation as the Dissident Chef. Emerging from the underground

as a Pastry Sous Chef in 2008 and ran the dessert program for

scene, Jackson would go on to open Laﬁtte in San Francisco in

the Honest Man Restaurant Group until 2013. She went on to

2009. He moved to New York City in 2013 and opened the doors

work for Altamarea Group, an international airline catering com-

to Reverence in 2019. Jackson has appeared on " SF Chefs, " " Iron

pany, and Noho Hospitality with Locanda Verde Restaurant at

Chef America " battling Chef Jose Garces, and in the Food Net-

the Greenwich Hotel. In 2017, she became Executive Pastry Chef

work Kitchens, competing for the title of Food Network Star, and

at L'Artusi Restaurant in New York, where she oversaw the pas-

starring in " Off the Menu " on BravoTV.

try program for Epicurean Group until moving to Almond, a seasonal, market-driven bistro, this summer.
Recipe: Chocolate Pudding (made with TCHO 54% Dark Milk
Chocolate)
Why TCHO? " I love working with TCHO because they work
closely with their partner farmers and producers to make the
highest quality chocolate possible and I really appreciate that, "
says Craig.

David Rodriguez
Chef, Owner, Büho Bakery, Nevada City, Calif.
Rodriguez was raised in Southern California, where Mexican cuisine was inﬂuential in his life. He earned his Patisserie and Baking certiﬁcate at The Le Cordon Bleu program at the California
School of Culinary Arts in Pasadena. Rodriguez has trained under Chef Michael Cimarusti and Adrian Vasquez at Providence
in Los Angeles, Chef Jordan Kahn at XIV by Michael Mina and
Michael Mina's Corporate Chef Lincoln Carson. Rodriguez also

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