What’s the secret of a perfect mousse? The highly acclaimed Chef Sherry Yard shares stories from her heart and tips from her kitchen. It was a delightful honor to recently sit down for a kitchen chat with Chef Sherry at Women Chefs and Restaurateurs conference in Los Angeles. Thank you, Barbara Lazaroff for introducing us!
Chef Sherry learned how to cook alongside her grandmother. The reason she wears a pink chef’s jacket is to honor her late grandmother who passed away from breast cancer. October is both National Dessert Month and Breast Cancer Awareness Month, and as a four year breast cancer survivor, I would like to encourage women to learn more about this topic.
Chef Sherry’s culinary career has its roots at the iconic Rainbow Room in New York City. My husband and I celebrated our engagement with champagne at the Rainbow Room in 1990. That was the same time that Chef Sherry was there! Tune into the podcast for the fun story about our special Rainbow Room souvenirs! As executive pastry chef and partner for Wolfgang Puck’s worldwide operations, Chef Sherry served innovative dishes and desserts for 20 years at the Academy Awards Governor’s Ball, the Grammy Awards and the Emmy Awards. She shares some fun stories about the gold chocolate Oscar statues. Presently, Chef Sherry serves as vice president of culinary development for iPic Entertainment Group and helps curate the delicious menus that movie goers can order at iPic theaters. In addition, she is reviving the Los Angeles legendary Helms Bakery.
Here are Sherry’s three tips for home chefs:
- Taste with your eyes. The presentation of food is very important.
- Don’t over whip your whipped cream. Make it “soft and sexy.” It shouldn’t be the consistency of cottage cheese. If your whipped cream is soft it will whip even more when you fold it into the base of chocolate for a mousse.
- Don’t over whip your egg whites. That’s really important.
What are your favorite desserts to make?
Savor the day!