A Tribute to Local Talent

A story caught my eye in this month’s Foodservice and Hospitality magazine.  Angie Ryan, a pastry chef from Newfoundland is one of five chefs featured in the cover story. The article follows the success of each of the young culinarians who have captured the attention of the food industry.  At 31, Ryan is the chef de partie of the pastry team at the Fairmont Hotel in St. John’s.  In October, she will be one of two members of the very first Newfoundland team to compete in the Culinary Olympics held in Germany.

Background

At a young age, Angie loved to be in the kitchen and would always help her mother bake.  Even though her parents did not cook for a living, she says they were her mentors.   So right after high school, she enrolled into P.E.I.’s Culinary Institute of Canada to study culinary.  However after her first apprenticeship, she realized that cooking on the line wasn’t for her.  With the guidance from one of her instructors, she tested her skills at pastry although she was already entering the third year of the program and had been named P.E.I.’s 1997 Canadian Culinary Federation apprentice of the year.

During her studies she also met her husband Roger Andrews. Prior to returning to Newfoundland, the couple had travelled and worked together in the Cayman Islands for a year before moving to Bermuda for two years.  There Angie had been awarded for the most decadent dessert in The Bermuda Magazine.  As for her husband, he is now a culinary instructor at the College of the North Atlantic and will also be a member of Team Canada at the Culinary Olympics.

Dream and Ambitions

One of Ryan’s goals in life was to have a house by 25 which she got.  Another dream was to have a child by 30 which came true, a 2 ½ year old daughter. Lastly, she wanted to work at the Fairmont, so that is exactly what she did.  For the last four years she has worked under pastry chef Leonard Felix and executive chef Roary MacPherson.  When asked where her inspiration comes from, the answer is the Food Network, cookbooks and her husband.  Ryan won’t be stopping anytime soon as a pastry chef.  Future plans include learning wedding cake design and to hopefully work under Ewald Notter, a Swiss master of pulled and blown sugar.  She also has dreams of teaching and to inspire kids about the field.

With a great support team of her husband and the Fairmont Hotel, Angie Ryan should be able to fulfill her dreams.  Her drive to learn more along with her passion for pastry should earn her many more achievements and awards to come.  It is always a pleasure to read about a hometown local succeeding.  Best of luck to Angie and Roger at the Culinary Olympics!

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