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MY STORY
I began my journey in pastry when I was a young girl. My mother was a great baker. She was the oldest of 9 and knew her way around the kitchen. At church she was known for her cheesecake and carrot cake. (It was always said that my father made the best cheesecake, and he worked for a famous baker downtown NYC.) I was always in the kitchen with my mother. At Easter she especially loved baking a traditional Ukrainian Easter bread called Paska. Mom always made her Easter Paska by hand. She made plenty so she could give some to family and friends.
Junior High School was also influential on me. We had a subject unbeknown to kids today called Home Economics. I still have my brownie recipe from Mrs. Crosby's 7th grade class.
My first job at the young age of 13 was in a hotdog stand in Roosevelt Field. I lied and told the manager I was one of 12 children and my parents couldn't afford to feed us and that I really needed this job. It was not till years later when I went to ask for a job for a cousin that manager told me "yeah I know she's one of 12 ...." He knew all this time that I had made up that story. I loved working around food. I worked there for many many years till they were no longer.
The years were passing. I was working in a brokerage firm and I felt a terrible void. I started to bake. Boy did those brokers have it made. For my boss's birthday I would bake a warm chocolate brownie filled with homemade caramel, gooey and chewy. One day I was told about the Culinary Academy of Long Island, a culinary/pastry school located close to me on Post Avenue. It didn't take long for me to sign up and begin their Saturday Baking program.
Right before my graduation there was a competition called Evening of Good Taste. This was for all the Bakeries Country Clubs Restaurants and Culinary Schools on Long Island. I wanted to enter. I was told the school was only entering the Savory division and no one wanted to coach me, but I insisted. Finally one of the Culinary Chefs agreed to help. I practiced like I was in the Olympics. I won. First place. It was now in my blood.
After my graduation I took advanced classes at the World Pastry Forum. Every year I was there. Learning from the world's best chefs. While there, I a volunteered at the National & World Pastry Championships. I got to personally know all the top Pastry Chefs. I volunteered every year at my own expense. I eventually became in charge of the back of the house and later an assistant show manager. I did not get paid for these positions. I just wanted to learn. The best part was, it was here I was introduced to Ewlad Notter. He is the world's best sugar artist. I took class after class with Ewald. I took all kinds of Pastry classes. We became friends. I decided to enter the Javits show for sugar work. I practiced for months and months. I arrived very early to set my piece up. Judging started at 9. Everyone was wowing my piece. At 8:45 a late entry came running in. Then bang, right into my table - crash down went my piece and I was disqualified. I did come back the following year to win a blue ribbon - first place.
I never left The Culinary Academy of Long Island. After graduation, I volunteered for a few years. Then decided to get my teaching license. I loved teaching. I also became the competition coach. It was easy because I always had my friends to turn to for help. We always won first place. My students became like my children. I would never sugar coat - I would tell the truth. They understood. Today many have their own bakeries and or are Pastry Chefs. After 17 years of teaching my school closed abruptly. It was very sad. It was my time to retire and make room for the next generation. Things always happen for a reason. I still have an email list of over 300 former students who still contact me for help.
I am currently very proud to say I am the Executive Assistant of The New York State Bakers, and am on the committee for the Atlantic City Expo for 2020. Through the great knowledge and experiences of our members I continue to expand my knowledge. Our organization has taught me tremendously. I have had the privilege of judging at many events, including The Atlantic City Expo and recently a scholarship competition at Monroe College.
I am the volunteer Executive Pastry Chef/Chef at St Josaphat's Monetary in Glen Cove. Each year I do an Easter Paska Fund Raiser. In 2018 we raised enough money to granite the kitchen island and counter. This year I made over 700 breads and raised over $7,500. Moms Easter Paska lives on. Yes we can now buy that new ten burner Garland Stove! Next year my goal is 1000! Wish me luck...
MARY
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