Meet Fab Food Chicago’s Fab Chef and Writer, Sherrie Tan. Sherrie is the executive pastry chef at Sweet Mandy B’s and avid Instagrammer. She was born and raised in the Philippines. At the age of 19, she moved to New York to pursue her dreams and attend The Culinary Institute of America. Upon graduation, Sherrie relocated to Chicago and started her career at Tru. Her hard work and perseverance has led her to an impressive path, which includes working at Charlie Trotter’s, Peninsula, and Sweet Mandy B’s.
If you’ve ever met Sherrie Tan, you would know she is as sweet as her pastries. Here’s a little peek into her life…
When did you realize your love for food?
My love for food began at an early age. I would always throw a tantrum if my mom refused to give me more food. Needless to say, I was a plump kid growing up. It was around 11 years old when I began my love affair with food. The kitchen was always the most popular space in our home. Somehow everyone always ended up there. I have a lot of fond memories of helping my mom in the kitchen. She would make sure that I tried everything at least once before I decided if I liked it or not. I was exposed to a lot of different types of cuisine at a very young age, which gave me an opportunity to have an open mind and appreciation for the glorious world of food.
What inspired to become a pastry chef?
My older sister, Aihleen, was the one who taught me how to bake. It was something that started out as a hobby for us. We would always bake during the weekends, which led us to a lot of experimenting in the kitchen. We always argued about everything but we got along the best when we were baking together. We would work together as a team until we mastered every recipe. My sister and I ended up starting a small home business when we were in high school. We still talk about opening our own bakery one day.
Photo: @chelsias at Sweet Mandy B’s
Who are your biggest inspirations?
I am inspired by a lot of different things around me but my mentor, Chef Della Gusset, was the one who made me the pastry chef I am today. I worked under her at the now closed, Charlie Trotter’s. Her talent, drive, humility and generosity inspired me to be the best that I can be. She introduced me to a lot of unique ingredients and gave me the confidence to experiment with different flavors. More importantly, she taught me the value of integrity and pride in everything I do. She believed in me and always encouraged me to be better.
How long have you been working in the culinary world?
I have been working in this field for almost 13 years.
Photo: @chelsias at Sweet Mandy B’s
What accomplishment are you most proud of?
I am proud of being able to mentor aspiring pastry chefs throughout my career. I have been fortunate to be given so many opportunities to teach, foster and nurture a lot of pastry cooks in my past jobs. I believe in leading by example. It feels so rewarding when you see them grow professionally.
What is the one kitchen tool you can’t live without?
I love my MAC 7 1/4” chef’s knife. I use it to cut butter, pies, bars, cakes, fruit and etc. It’s so versatile and something I cannot imagine living without.
Photo: @chelsias at Sweet Mandy B’s
What is your favorite ingredient to work with?
My favorite ingredient to work with is fruit. Because of its seasonality, it makes them even more special. I am still amazed how every single one of them is unique and can compliment any dessert you make.
What is your favorite sweet treat?
My favorite sweet treat is a warm chocolate chip cookie preferably with cold vanilla ice cream on top. It’s essentially a cookie a la mode. Something about the hot and cold combination makes me feel warm and fuzzy. Always been a fan of temperature and textural contrast in my desserts.
Photo: @chelsias at Sweet Mandy B’s
What do you think is the next big food trend?
I feel that we are moving to an age where people are getting more conscious about what and where their food is coming from. I see the rise in healthy fast food joints and restaurants offering better options. With that said, I see the rise of global street food as a restaurant concept. People want simple and delicious food but at affordable prices.
Where do you like to frequently dine in Chicago?
I love a good burger from Au Cheval, amazing tacos from Antique Taco, yummy tapas from Cafe Ba-Ba-Reeba and delicious sausages from Hot “G” Dog.
Stop by Sweet Mandy B’s and say HELLO to Sherrie Tan!
Live the Fab Food Life,
Soo
Congrats to Anna Todd for winning the Sweet Mandy B’s giveaway!
I luv mandy b bakery but I can t get there I have disabilities look at there website all the time had a friend who lived close by but she is gone