“Having a seat at the table is making sure the door is open for others.”
Camari Mick, the Executive Pastry Chef at The Musket Room in Lower Manhattan’s Nolita neighborhood, has made quite the name for herself in the culinary world with her exquisite pastry creations.
Mick’s baking obsession started in her childhood kitchen while making desserts with her mother. She eventually began making her own creations—sparking her entrepreneurial spirit, leading her to start a side hustle baking and selling pastries to her fellow students and teachers through Instagram.
Although she had other interests, such as forensic pathology, Mick’s love for baking ultimately won out. Her talent and hard work paid off when she landed pastry positions at some of New York City’s most famous restaurants, including Thomas Keller’s TAK Room, Le Bernardin, and Daniel Boulud’s db bistro moderne. She even completed a two-month stage at Eleven Madison Park, further honing her craft.
Mick is currently the only Black woman pastry chef at a Michelin Star restaurant. But as a willing guide and a shining example for other Black chefs who aspire to succeed in the industry, she will not be alone on that list for long.
From the kitchen of chef camari mick
This 5-star recipe features a soft and fluffy eggless brioche dough filled with a gooey sweet potato pie filling, creating a deliciously unique and indulgent treat. Get the FULL RECIPE in issue No. 2
Sweet Potato Bao Buns
Sweet Potato Pie Filling Ingredients
- 300 g sweet potato, cooked
- 100 g eggs
- 70 g all–purpose flour
- 100 g sugar
- 110 g light brown sugar
- 70 g brown butter
- 80 g heavy cream
- 5 g salt
Sweet Potato Pie Filling Instructions
- For the best results, make the filling the day before you want to bake.
- Preheat the oven to 300F.
- In a blender, combine all ingredients until smooth and homogenized.
- Pour filling into an 8-inch round cake pan.
- Place the pan in a larger hotel pan or tray deep enough to hold hot water to create a water bath. Fill the water bath ¾ of the way with hot water.
- Bake for 45 minutes to 1 hour or until the custard is set and no longer jiggles in
the middle. - Remove from the oven and let cool to room temperature, then place in the fridge for approximately 2 to 3 hours. Once firm, using a 1 ounce ice cream scoop, scoop the custard, keeping the round shape with a flat bottom.
- Scoop all the custard onto a tray lined with parchment and place it in the freezer to allow it to set.
▪️ PHOTOS BY Tiana Michelle
Featured in Issue No. 2
Issue No. 2 is a celebration of Black chefs and food entrepreneurs. Read stories of their triumphs and try personal recipes from the kitchens of James Beard Award-winning chefs.
