KCBS Foodie Chap Podcast:
Courtney Lewis brings a wealth of experience to her role as pastry chef of Hakkasan San Francisco, from her early education at Viking Culinary Institute in Nashville to earning a Grand Diploma in Pastry Arts from the renowned French Culinary Institute in New York City. Upon completion of her culinary training, Lewis went on to work with acclaimed pastry chefs at some of the finest establishments in New York, Paris, and Nashville, including Chef Karen Rowe of Bread & Company, Chef Mark Tasker of Balthazar Bakery, Chef Damien Herrgott of Bouley Bakery and Chef Ron Paparocku and Chef Gordon Ramsay of The London Hotel. Most recently, Lewis traveled to Paris to apprentice under Eric Kayser at Duroc with Executive Pastry Chef Stephane Jimenex.
Following her time in Paris, Lewis joined Hakkasan San Francisco when the restaurant opened in November 2012. As pastry chef, Lewis lends her extensive international experience to the menu and creates desserts such as the Chocolate Orange that are not only decadent, but also works of art.
In her role, Lewis is able to express her unique baking style and marry the desserts to the sexy and chic décor that Hakkasan San Francisco embodies. Lewis highlights local and fresh ingredients from the farmers market in her desserts, in line with the city’s dedication to serving the best ingredients to guests. Lewis’ desserts showcase her technique and skill while complimenting Hakkasan’s signature contemporary Cantonese cuisine.
Lewis began her career by managing dessert lines and honing her skills on mousses, custards, tarts, cakes, cookies and specialty holiday cakes. She has since developed her expertise, incorporating her education and knowledge with sauces to specialize in reductions, compotes, ice cream and chocolates. No visit to Hakkasan is complete without a sweet ending and Chef Courtney and her team “surprise and delight” every single time.
VIDEO: 5 Questions with Chef Courtney Lewis
500g Heavy cream
450g Tcho 68% dark organic chocolate
20g Jasmine Tea
Bring cream to simmer. Take off heat add tea. Cling wrap and strap 15 minutes. Strain cream bring up to simmer and pour over chocolate and butter. Whisk until incorporated.
Best Served In Macarons
Chef Courtney Lewis will be joining Liam for a culinary tour of “San Francisco’s China” then crescendo’s with dessert & a cocktail tasting at Hakkasan on August 24th. Details here.
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