Twelve Days of Chefmas: Adam Young
While we love inundating your Instagram feeds with daily doses of food porn, we are firm believers that you should know the people behind your food as well as where it is coming from. Our 12 Days of Chefmas series seeks to introduce you to the faces behind some of your favorite restaurants and brands. Follow along for the next 12 days as we help you get to know these talented humans a little better.
Adam Young | Baker and Proprietor SIFT Bake Shop | Mystic
How you got started in the kitchen:
I started in the most humble and hardworking department in the kitchen… the dish pit. It’s here you learn the basic fundamentals and character building traits that are the foundation for any successful chef.
Your favorite ingredient to work with:
As a baker, the number one ingredient I love to work with are farm fresh eggs. Pastry is very technically focused, and eggs are one of the most versatile and essential ingredients that develop the majority of all desserts. Eggs allow for an endless range of techniques.
Favorite item on your menu:
One of our signature entremets: the milk chocolate hazelnut praline, with orange blossom crème brulee center. It features a variety of flavors and textures encapsulated in milk chocolate glacage.
Favorite holiday dish to eat or cook:
I love our Chardonnay Poached Seckle Pear Tart with baked almond frangipane, local honey, and pear preserve. We like to really showcase the fruit by using the whole pear, so the presentation is truly something special.
Restaurant in Connecticut that you're dying to try:
Currently with SIFT still in the incubation stage there’s not much time to dine out unfortunately, but when we come up for air I look forward to visiting Elm, and also trying the desserts at Millwrights Tavern.
Funniest kitchen story:
As we were in the final stages of prepping the bakery and ready to receive all the major equipment from ovens, to sheet trays, to refrigerators-- my wife went into labor with our daughter hours before it was all scheduled to be delivered. We now joke that the bakery and baby essentially came on the same day.