Cercle V Calendar x Casey Doody

Casey Doody executive pastry chef at Boka Hospitality for GT Prime Steakhouse & GT Fish and Oyster in the United States. Casey’s pastry is whimsical, playful and breathtaking all at the same time, and she’s particularly sensitive to seasonality. Let’s take a look at her winning Cercle V Challenge creation. 

“As an executive pastry chef, I aspire to bring a touch of modernity to my desserts.”

Limone & Fragola Mandorla is a lemon and almond semolina cake with pieces of marinated rhubarb and strawberry. A scoop of Norohy vanilla ice cream and an Opalys 33% and basil cream show off this dessert at its best, and it stands out for its complementary colors and flavors.

Having been loyal to the Valrhona brand for more than a decade, chef Casey often compares it to “the Rolls Royce of chocolate”. A firm believer in its products’ quality, she is also very proud to be part of the Cercle V community, which she compares to a “family”.