Read how Taste has shaped and inspired former Teen-Chef, Cary!
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Join us this summer ....
|For Mouth-Watering Recipes and Forever Friendships Apply Here|
Say Hi to Cary!
Cary was one of our sweet original kid-chefs at C'est si Bon! Her skills grew and she transformed into an intern, which is a teen who leads kid-chefs, in making Julia Child's Chocolate Mousse Beef Bourgignonne or Rich & Creamy Fettucine!
And then it seemed overnight, her passion grew and she stretched her kitchen spoon out to and dipped into the delights of Soupe de Poisson (Provencale Fish Soup) with peppery and garlicky Rouille.
|Grinding Mediterranean Pepper in Provence!|
Since embarking on a C’est si Bon adventure over a decade ago, Cary has obtained her BA in English from the University of North Carolina at Chapel Hill and is currently pursuing an MFA in Theater Management and Producing at Columbia University’s School of the Arts in New York City. Cary has worked in theatrical management positions up and down the eastern seaboard, and is currently in the producing management office of New York Theatre Workshop and is a Living Legacy Fellow at The Actor’s Fund. After graduate school, Cary hopes to work in the not-for-profit sphere supporting the development and producing of new plays and expansion of arts education in public schools.
|Cary, Now, Living the NYC Dream!|
|In 2005, We're Excited for Provence!|
I don’t have much time to cook these days between grad school, work, and attending upwards of three performances a week, but I love spending a Sunday evening at home with my fiancée and our cat rolling out a batch of fresh raspberry scones for the week ahead. Cooking gives me a quiet way to focus the frenetic energy from the city, school, and work into something delicious!"
Cary's Raspberry Scones
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon coarse salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk
- 1 large egg yolk
- 1 1/2 cups fresh raspberries (6 ounces)
- Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead enough times to get the raspberries into the mixture. Gather dough and pull apart into 2-inch pieces. Place pieces on 2 parchment-lined rimmed baking sheets and sprinkle tops with sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Serve warm with clotted cream or take on the go!