FEATURE FOODIE test — 06 September 2016

Stephan Schubert

 

Meet Stephan Schubert,
Executive Pastry Chef at the
Seminole Hard Rock Hotel & Casino

By Ronda M. Parag

 

Overseeing all the pastries and delightful treats at the Seminole Hard Rock Hotel & Casino Tampa is 25-year veteran of the pastry business, Stephan Schubert. He will represent Seminole Hard Rock Tampa at the Global Chefs Pastry Challenge in Greece in late September. METRO had a chance to catch up with Chef Stephan and discover what he does on a typical day and what he likes to do outside of the kitchen.

 

METRO: What inspired you to become a pastry chef?

Schubert: Originally, I wanted to be an airplane mechanic, but in Germany, at the age of fifteen, you have to make a decision on your career track early on. I told my parents I wanted to work on airplanes and they told me I had to go into pastry. My dad is a certified Master Pastry Chef and Master Baker and we always baked or cooked at home.

 

M: What are the menu inspirations?

S: For inspiration there is no better place to look than within nature. I love to take a walk in the park, a botanical garden or even the farmers market to garner new ideas. From the shape and coloring of a simple pear, to the detailed grooves on a tree trunk; it’s great to just walk and enjoy the beauty of nature and then turn those features into a delicate, edible creation.

 

M: What is your typical day like at the Hard Rock?

S: When I walk into work at Seminole Hard Rock Tampa, the first thing I do is interact with the pastry team members and then grab my cup of coffee. After that, I check my emails and walk around property to check on products and find opportunities to make specific pastry operations better. Seminole Hard Rock Tampa has a large operation and most of my time is spent communicating and building relationships with other departments.

 

M: What is your favorite dessert/pastry to eat?

S: I love a fresh, warm fruit pie (apple or berry), with a scoop of fresh vanilla bean ice cream. A classic comfort food.

 

M: When you are not in the kitchen, what do you like to do?

S: When I’m not in the kitchen, I love to be outdoors; taking walks, gardening and enjoying fresh air.

 

M: Tell us a bit more about the Global Chefs Pastry Challenge. 

S: It was a great honor to be asked to represent the USA in the Global Pastry Chef Challenge. In order to be considered, you have to win a national pastry title. In July 2014, I accomplished this by winning the ACF National Pastry Chef Competition. Afterwards, I was invited to represent the USA in the Regional Global Pastry Challenge, which was held in Quito, Ecuador in October 2015. This was a particularly difficult competition, as my pallet of molds and equipment never arrived in Quito and I had to scramble around the city to find new equipment and items to recreate my custom molds. For the regional competition, I had six hours to create a two foot custom chocolate showpiece and five of the same high end desserts. In the end, that hard work and practice before hand paid off and I won the title of Regional Global Pastry Chef. The final step is the World Competition in Thessaloniki, Greece, which is this September. I leave on September 20 to represent the USA and Seminole Hard Rock Tampa in the finals. I will have eight hours to complete a chocolate gateau, five of the same high end desserts and a custom chocolate showpiece made to be over four feet tall; all of which will incorporate the competition theme, “Tales and Legends of Greece.”      M

 

 

 


Get The Recipe For
Executive Pastry Chef Stephan Schubert’s
Apple Cheesecake Jar

Chef Stephan Schubert’s Apple Cheesecake Jar

 

Here’s what you need to know:

Graham Cracker Crumbs

5oz graham cracker crumbs
2oz butter
1oz sugar

Directions: Blend all ingredients together and mix well
Cheesecake batter

6oz cream cheese
2oz sugar
1oz sour cream
1 egg
1 tsp. vanilla

Directions: Blend cream cheese, sugar, lemon Zest and Vanilla with mixer until well blended. Add Sour Cream; mix well. Add egg and mix on low speed until blended.

 

Apple Filling

2 fresh apples
1 oz brown sugar
1 oz butter
Cinnamon up to taste

Directions: Core, Peel and slice apples. Add brown sugar, melted butter and Cinnamon. Mix together.

 

Streusel Topping

1 cup butter
2/3 cup white sugar
2/3 cup brown sugar
3 cups all-purpose flour
2 tbsp ground cinnamon, or to taste

Directions: Blend butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs.
Mason Jar Assemble

Graham Cracker crumbs on the bottom of the jar and top with Cheesecake batter. Bake at 270 degrees Fahrenheit for 15 minutes in a water batch.  Let it cool and preheat oven to 400 degrees. Top jars with Apple filling and streusel.  Bake for 10 minutes.

Optional: Top with Caramel Sauce and Vanilla Ice cream.

 

 

 

© Tampa Bay Metro Magazine & Blog  |  A Metro Life Media, Inc. Publication

 

 

 

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