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Pastry prowess in Vail

Daily staff report
newsroom@vaildaily.com
Vail, CO Colorado

VAIL, Colorado –Vail Cascade Resort welcomes a new executive pastry chef: Felicia Jablonski.

“With the addition of Felicia to our team, we are pleased to have artistic talents blended with the scientific prowess that is required for extraordinary desserts,” said General Manager Brett Schoenfield.

With former experience as executive pastry chef at the Garden City Hotel in Long Island, and at properties such as Gendron Catering in Rhinebeck, New York and The Lodge at Vail, Jablonski credits her success as a pastry chef to her perspective on desserts.



“Creativity can take you in all different directions, but when it comes to dessert composition, I always find that simplicity seems to work best,” Jablonski said. “Sometimes we make dessert a lot more complicated than it needs to be. I like to keep desserts simple and let the food and flavors speak for themselves.”

Adding to her extensive pastry background are complimentary endeavors such as her time spent working at Clinton Vineyards in Clinton Corners, New York, where she developed her knowledge of dessert wines, and the art and craft of both classic and modern day ice carving as former president of the Ice Carving Club at the Culinary Institute of America. Her professional training was completed at The Culinary Institute of America in Hyde Park, New York.-



And what’s Jablonski’s favorite part of her job?

“Chocolate. I am always intrigued by its properties and I enjoy making specialty confections. I also thoroughly enjoy the creative aspects of wedding cake decorating. While at The Garden City Hotel, I created an extravagant five-tier cake to present to the winner of National Magazine Exchange’s ‘Strike It Rich Sweepstakes.'”

Pastries and wedding cakes can be specially ordered from Jablonski and her team at the Vail Cascade Resort by calling 970-479-7630. Special events, catering and further information can be found online at http://www.vailcascade.com.


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