Weezycakes.com

Bio for Louise McLaughlin, Pastry Chef

I started my career in the culinary arts over fifteen years ago, while still a student at Northern Arizona University, working for Mariott Dinning Services, I was called upon for special events to use my unique talents creating scale model cake and gingerbread house replicas of historic and new buildings on the university campus.

I have a background in architectural drafting from attending the Phoenix Institute of Technology, as well as a natural ability to cook and bake from scratch, instilled in me by both parents. I also have a love for the arts, studying theatre arts at Northern Arizona University.

For three years, I worked at Cafe Espress, in Flagstaff, Arizona; first producing breakfast items, pastries, and desserts that were established favorites, and then creating my own desserts with original combinations for the breakfast, lunch and dinner crowds that frequented the very busy health food oriented restaurant.

The first career move was to a fine-dining restaurant. I began working for the Range Cafe in Burnalillo, New Mexico. Under Owner/Chef Matt Digregory, I refined my pastry arts. Although the menu was moderately priced, the standards and national acclaim were high and I was eventually given full creative control after proving my creative and technical ability to make stunning and crowd-pleasing desserts. While at the Range, for three consecutive years I won awards including Best of Show and First place in the taste category in the annual fund raiser for the Natural History Museum sponsored by Chocolatier magazine. This was a great accomplishment, competing against some of Albuquerque's finest Restaurants and Pastry Chefs. I also attended the Albuquerque Art Center and received an Associates of Arts Degree in Graphic Design. I quickly learned that the graphic arts and principles of design could be applied to dessert as well.

Searching for greater challenges in the pastry arts field, I moved to Austin, Texas. There I worked at the historic Bertrams Restaurant with Chef Peter O'Brian and Chef Miguel Ravago. I also did contract work making signature desserts for the Rhythm House Tapas Restaurant and 34th Street Cafe and Catering.

Moving on to SanFrancisco, I worked with Chef Kirke Buyers at the Village Pub. There I was also given creative freedom to create original desserts. I also earned a certificate in computer graphics at Platt College.

Now I live in Charlotte, North Carolina and work with Chef Edward Henderson at the Morehead Inn and the VanLandingham Estate as their Breakfast Chef/Pastry Chef. I have also worked with Melissa Swanson at Occasions Catering. Throughout my career, I have learned techniques and have absorbed knowledge from the chefs I have worked with.

I have taken workshops in sugar pulling and other pastry arts refinements whenever possible. It is to this core knowledge base (fine art, graphic art, performence art, computer art, drafting, and a natural ability to cook and bake from scratch) that I have added a unique ability to create and reinvent edible art to harmonize with any dinner setting, and any style cuisine.

Objective:
I want to use my talents to earn a creative living and to find other creative people to work with.



	Louise McLaughlin Pastry Chef I wanted friends to be able to take a quick look at my edible art. For a quick tour, scroll down this page. If you have to see more, pick a category-either elegant or whimsical. show me elegant show me whimsical Louise McLaughlin (704) 947-7068 Charlotte, NC

Email Louise (weezycake@yahoo.com)
		Lemon Apricot Torte In a raspberry-cream sauce. Pucker up and say mmmmm.
		The Woodside Those are not real mushrooms, they are torched merangue. This vanilla sponge cake log (soaked in amaretto syrup, layered with chocolate mousse and topped with butter cream frosting) was a specialty dessert for the Village Pub in Woodside, CA.
		Ribbon Cake Pulled sugar ribbon adorns this spur-of-the moment custom birthday cake.
		Upside-down Apple pecan Pie This one I did not invent, I simply re-invented it. This is another favorite at the Village Pub. Served with apple chip and cinnamon ice cream, which I also make from the kitchen.
		Mosaic Mousse This was designed for a Tapa restaurant called the Rhythm House in Austin. The restaurant had been decorated throughout with mosaic artwork by a local artist. That was the inspiration for this dessert.
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		Elegant Desserts This page has samples of my serious work (at least when compared to the specialty cakes). These were made for Black tie events and banquets. quick tour (home) show me whimsical Louise McLaughlin (704) 947-7068 Charlotte, NC
Email Louise (weezycake@yahoo.com)
	Triple Chocolate Charlotte Sponge cake topped with chocolate curls and fresh berries; filled with white chocolate mousse and fudge ripple.
			French Silk Torte Sponge cake topped with chocolate curls and fresh berries; filled with white chocolate mousse and fudge ripple.
			Coconut Flan When Bertram's in Austin went from French Provincial cuisine to Mexican Interior, I found myself making only Flan and traditional Mexican Chocolate Cake (per the Chef's request). So I came up with coconut flan, white-chocolate-rose flan, honey-lavender flan...

			Cornucopia Chocolate Bag Chocolate-dipped strawberries. For this banquet I put them in a BIIIIG chocolate bag (all edible)

Chocolate Hazelnut torte A simple but elegant torte for tea parties and brunches.
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