Ripple pastry chef Alison Reed was kind enough to entertain our random assortment of questions last week. Here’s some highlights. Thanks for your time Alison!
CP: Other than trading endless Nelly and Jay-Z for endless Cake and Beck, what’s the biggest difference between your current role at Ripple and your experience at St. Ex?
AR: Ripple is significantly larger than Saint Ex and more focused on fine dining. This gives me the opportunity put a more sophisticated touch on the desserts that I make for the dining room … and the chance to open up the market is going to be such an amazing experience.
CP: What excites you most about your new employer?
AR: Growing as a pastry chef among an amazing new work family and opening the market
CP: We think you got robbed in the Eater’s Hot Chef contest. Clearly Goldian wasn’t messing around with her picture, did they not give you the glamour shot option?
AR: Haha, I didn’t find out about the contest until 5:00 that day, I had no option as to what picture they chose, it came from Thelistareyouonit.com.
CP: We hear you support sustainable food and ingredients. Does this make your job more difficult as a pastry chef?
AR: Between Logan and I we use what is local and sustainable (and available) at the time. Sometimes it can be difficult depending on the season. Looking forward to spring and summer that is for sure!
CP: So what’s this mystery bakery all about…you can tell us we’re trustworthy…
AR: There is really no mystery, we are just refining our lineup of goodies for your eating pleasure
CP: You do lots of volunteer work with DCPS, what’s your favorite moment there?
AR: I worked with Ross Elementary for the past 3 years, we brought a farmer in from Rocklands Farm during DC Farm to School Week, he brought a real chicken in to the classrooms and it was so amazing watching the children’s reactions. They also got to name him Peanut as well. You feel good even making a small difference in these kids lives.
CP: How about some rapid fire?
Best wine at Ripple: Grochau Cellars “Commuter Cuvée” Pinot Noir 2010 (Willamette Valley, OR)
Best cocktail at Ripple: ”You’re killing me” (Smalls gin, orange, luxardo amaro, Riesling)
Pastry Chef Hero: Emily Luchetti ( I worked under her during my externship at Farallon in San Francisco) she is a great influence to look up to
Best DC neighborhood (be careful here….): I am a 14th Street/U street girl at heart, but I must say I am really getting to love Cleveland Park, a nice change of pace.
You follow us on Twitter. Thank you. Other than us… favorite Twitter follow: Anthony Bourdain has some great pics and hilarious posts, but I tend to follow any restaurant in DC and NYC food news.