Pastry Chef – Catherine Chartrand
We have a great culinary team at the lodge and it’s rounded out by a fantastic pastry chef whose skills leave us all trying desperately to leave room for dessert. Catherine (or Cat) has been in the tourism industry for several years and has always had a passion for food. She studied pastry in Quebec City in 2013 has never looked back. Over the years, she worked her way through various kitchen positions, pastry shops and markets.
Cat has been on the Island Lake team for 4 seasons now and in that time, staff and guests alike have noticed her artistic flare and unique flavour profiles. In her words, “We have the chance to work with fresh local products and use all the creativity we want. I think there is always a new way to perfect the plate; to try new ideas and techniques using old classics and transform them to our own standard. It will always be a learning progress. It can always be better.” She adds, “I’m ready to bite into another season at the lodge and create the best dessert on the mountain!”
Here is a recipe for her pumpkin crème brulee because fall is coming!
- 250g pumpkin puree
- 250ml milk
- 500ml 35% cream
- 190g sugar
- 12 egg yolks
- pinch of cinnamon, cloves & ginger
Makes about 12 servings
Bring the milk, cream, pumpkin puree and half of the sugar to a boil. In a separate bowl, mix the yolks and the rest of the sugar. Ensure it is well combined.
Once the cream is boiling, temper the egg and mix everything together. Pour into ramekins in a Bain Marie.
Cook in 350 degree oven for 45 minutes to an hour, until it jiggles a little. Let rest for approximately 5 hours in the fridge.
Caramelize the top (with a blowtorch if you have one) and serve.