Chef Stefanie Bishop

Chef Instructor, Baking & Pastry Arts

Location: Online Programs

Favorite Dish: Sourdough with quality salted butter and homemade raspberry jam

"My goal is to help each student achieve their personal best in and outside of the kitchen, to inspire excitement, creativity, and curiosity, and to provide each student with the specific tools they need to succeed."

Chef Stefanie Bishop

About

Chef Stefanie worked for Daniel Boulud in two of his restaurants in Vancouver, British Columbia, for the winter Olympics in 2010. Her most recent positions included Pastry Chef at the Art Institute of Chicago and the Metropolitan Museum of Art in New York City. Prior to that, Stefanie was Pastry Chef at Twain, a popular restaurant in Logan Square in Chicago, and Pastry Chef de Partie at the Langham Hotel Chicago, a five-star boutique hotel located downtown.

Originally from Canada, she moved to Chicago in 2013 and now is currently living in Houston, Texas. Chef Stefanie has been working in the culinary industry for 14+ years in various establishments including restaurants, bakeries, chocolate shops, hotels, and museums.

Stefanie holds an associate degree in Culinary Management from Fanshawe College and a Certificate in L’Art de la Patisserie from the French Pastry School.

Certifications & Affiliations

ServSafe® Food Handler Certificate

Professional EXPERIENCE

Pastry Chef - Bon Appetit at The Art Institute of Chicago and The Metropolitan Museum of Art
Pastry Consultant - Maison Marcel, Chicago, IL
Pastry Chef - Twain Restaurant, Chicago, IL
Pastry Sous Chef - The Langham, Chicago, IL
Pastry Chef de Partie - The Langham, Chicago, IL
Chocolate Assistant - Chocolat Uzma

Dish Examples

Baguette

I love making and teaching all things bread! Not only is it one of my favorite things to eat, but there is also something so therapeutic and satisfying when working with dough.

Pate de Fruit (Strawberry Gummy Bears)

I am constantly making these yummy and cute pate de fruit. I have a variety of molds, so the shapes change, and by making fresh fruit puree there is no end to the flavors that you can make, so get creative. They are great as a sweet treat, or as part of a mini dessert plate.

Raspberry Tart

The best way to use seasonal, local fruit is in a jam and piled high on a fruit tart... both of which I have done here.

Chocolate Chunk Cookie

Chunks are the new chips, and there is no better comfort food than a classic chocolate chip cookie. Here I use different kinds of chopped chocolate to have the ultimate chocolately experience, and flaked sea salt on top to get that salty-sweet combination.

Birthday Cake

I love to celebrate, and I also love to make cake, so no better time to bake a cake than a birthday! I focus on simple flavors that can pack a punch and come with a surprise, while finding creative ways to garnish the cake. Here I've used white and green buttercream, with edible gold and wafer paper to create the diamonds. It's simple, but elegant.