Cafe Boulud Pastry Chef Eric Snow on Martha Stewart, Palm Beach, and More

Categories: Rants

Photo of Cafe Boulud
As much as we don't like to admit it, when it comes to most things in the culinary world the French do it best.

Yeah, we know; it defeats the whole ethos of American exceptionalism; the idea of the city on the hill and what have you, but, unfortunately, it's true.

Especially when it comes to pastries.

Fortunately, American ingenuity is still a major part of the equation.

This past summer, French-trained, Alaska-native Eric Snow took over as pastry chef at world-renowned Palm Beach French restaurant Cafe Boulud.

We spoke to the Snow, who has worked for famed chefs ranging from Alain Ducasse at the Essex House to Frederic Robert at the Wynn in Las Vegas about his previous posts, Martha Stewart, and his German Shepherds.

See also: Rick Mace Takes the Reigns at Cafe Boulud

Clean Plate Charlie: You just moved down from a stint at the famed Greenbriar in West Virginia. What has the transition been like?
Eric Snow: It's been going well; not too much of an ordeal. The heat wasn't something I was expecting. I arrived in mid-August and it was raining every day. I was like 'Oh, my God' the day I had to move all of my stuff into my place.

What was it like in West Virginia?
It was good. I wasn't in the country that long; I was really used to city life when I got there; so, it was a bit of an adjustment. Ordering and getting things sometimes took a couple weeks. Things were a bit slower. It was more of a 'it happens when it happens' sort of attitude. I think I like the faster pace better; I had been between New York and Vegas for years before that.

The Greenbrier had extensive ties to the government for a long time. What was it like working there?
We had a lot of Congressman and Senators come in. There's a lot of history: the dining room is 100 years old and the grounds are 150 to 200. In 1995 details were released on the bunker, which was basically a fall-out shelter for all of Congress to go to in the event of an emergency. There was always a rotation of food and supplies, but it was top secret; even people on the grounds didn't know what was happening, even though they knew something was going on. You can tour the space no. It's really cool; the walls are so thick and the air is different down there.

You've been doing a lot of traveling between New York and Las Vegas the past few years. Why all the back and forth?
I left New York to open the Wynn in Las Vegas in 2005. In 2008 I went back to New York to reopen the Oak Room at the Plaza Hotel. Then I went back to Vegas to work for Alain Ducasse again at miX.

Location Info

Cafe Boulud

301 Australian Ave., Palm Beach, FL

Category: Restaurant

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