KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
KCBS Foodie Chap Podcast:
Chef Renee Cade’s diverse background has inspired her innovative pastry style. The daughter of a diplomat, she was born in Japan and moved to Hawaii at a young age. As a child she used to cook with her mother in their family kitchen. Renee’s mother was an excellent cook who loved to try new recipes. Renee was a finicky eater as a child, but her mother always encouraged her to taste everything ñ at least once, before passing judgment. That, she says, was one of the best things her mother ever did for her.
In 2000, Renee moved to Arizona to pursue her goal in becoming a chef. She enrolled in the culinary program at Scottsdale Culinary Institute, Le Cordon Bleu with a focus on Pastry. She graduated Le Cordon Bleu in 2004.
Renee accepted her first culinary job in 2004 as a Pastry Cook at the Ritz Carlton Hotel in Phoenix Arizona. Her dedication and hard work was recognized and in 2005 Renee was offered the position as Pastry Chef de Partie at the Phoenician in Scottsdale, Arizona. Renee remained working at the Phoenician until January 2010 when she left to become the Pastry Chef at Sanctuary at Camelback Mountain Resort and Spa in Paradise Valley, Arizona. After one year of working at the 100 room luxury boutique resort, an opportunity became available for her to return to the Phoenician Hotel. In January 2011 Renee accepted the job as Pastry Chef at the Phoenician – a 750 room Starwood Hotels and Resorts Luxury Collection property.
In July 2011 Renee came to the Palace as part of a task force to lend support during a very busy time. During her stay, Renee fell in love with the neighborhoods, culture and people of San Francisco and she fell in love with the Palace. In 2012 the Executive Pastry Chef position became available at the Palace. Renee joined the Palace team in August 2012.
Having an open mind and innovative instincts about food and flavors has made Renee a very successful chef. Like her mother, she too is famous for experimenting. Her unique ability to pair unlikely but perfectly complimenting ingredients creates memorable and delicious desserts. She is passionate about dessert and proudly states that “it is the best part of any meal.” She loves working with chocolate and the challenge of reinventing the classics while still preserving the integrity of the dish. From inventive signature items to classic traditions, you can always expect to taste something a little unexpected in a Renee Cade creation.
Chef Renee Cade brings her passion and talent to the Palace where she creates desserts for the 553 room hotel including two award winning restaurants, room service, high profile banquets and special events.
We met in the Palace pastry kitchen for our recent Foodie Chap chat. Renee knows the key to my heart and tummy – “pot de creme”. Enjoy the recipe and the tasty talk with the Chef who really does have one of the sweetest jobs in San Francisco.
5 Tasty Questions with Executive Pastry Chef Renee Cade of the Palace Hotel, San Francisco
1) Cooking to you is about?
Creativity, providing and experience for our guests, and hoping that everyone will take a little something sweet away.
2) It’s midnight I go to your fridge at home, what will I always find there?
3) Your desert island disc, one record by one artist, what will it be?
“Improvisation” by Keith Jarrett.
4) In a second life you come back as something other than a chef what would you be?
I would be a farmer, in an instant.
5) Last Super, a couple of people dead or alive famous or not, who will they be and what will you eat?
Johnny Depp just cause. Yoko Ono and John Lennon would make for an interesting meal. We would have a sea food bonanza with champagne, that would be the best.
Chocolate (Caramelia) Pot de Creme
By Executive Pastry Chef Renee Cade of the Palace Hotel, San Francisco
13 oz Chocolate
2 cups Cream
2 ea Eggs
2 ea Yolks
Scald Cream. Temper in Egg and Yolks slowly. Through a fine sieve, pour over the chocolate to melt, emulsify to make a ganache. Pour into individual size ramekins. Bake in the oven covered in a water bath at 325degrees for about 45 minutes. Mixture will jiggle. Put in the cooler for a few hours to set.
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