An insider's view of the Connecticut dining scene
Aug 22, 2013
06:14 AMThe Connecticut Table
Emeril Intern Is Madison Beach Hotel Pastry Chef: Marscarpone Panna Cotta and Beyond
A few months short of turning 22, Erin Kelly is already making a name for herself as head pastry chef at the Madison Beach Hotel.
Originally hired as the hotel’s assistant pastry chef, Kelly has quickly climbed in hierarchy. “I heard the last pastry chef needed help. When she left for Boston, I applied for the head position, and here I am,” Kelly said.Kelly, of Guilford, graduated from Guilford High School in 2009. She went on to Johnson & Wales University, where she received her bachelor’s degree in food service management.For Kelly, working at the hotel is “a unique experience.”
A garden on the property gives Kelly access to organic produce.
The young chef has incorporated two new items to the dessert menu. A flourless chocolate cake sells rather quickly, according to Kelly.
She also added mascarpone pannacotta, a custard desert where she uses gelatin instead of eggs.
“I’m always happy to hear what our customers have to say,” Kelly said.
Customers can expect to see a new desert menu this fall.She said picking her favorite desert to bake is “too difficult.” “I really like experimenting with new flavors,” Kelly said.
Her recent success stems from her unique experience.
For three months, Kelly interned at Emeril Lagasse’s restaurant, Emeril Delmonico in New Orleans.
Kelly started her internship at the beginning of Mardis Gras season.
Despite not working one-on-one with Lagasse, Kelly said the internship was something she’ll never forget.
“I only saw him once, but the experience was incredible. New Orleans is a city like no other,” Kelly said.