There’s a new Folk School chef in town, and she’s enhancing our menu in a delightful and delicious way.
We are excited to have world-class chef Maggie Davidson join our team. Maggie studied at Le Cordon Bleu in Paris, specializing in pastry and baking (lucky us!). Before arriving at the Folk School, Maggie worked at prestigious restaurants and hotels throughout the country. She is also an avid fiber artist. We are happy to welcome Maggie to the Folk School Community, and look forward to savoring her culinary creations.
Maggie Davidson in the Folk School Herb Garden
CP: Where are you from? Tell me a little about yourself.
MD: I’m from Tucson, Arizona. I’ve lived lots of places, but kept coming back to Tucson, until 1998, when I started to move around the country to build my resume as a chef.
CP: Did you always want to be a chef? What made you want to pursue a career in cuisine?
MD: My heroine has always been Julia Child, from her old shows on PBS when I was growing up. I began baking when I was 9 in 4-H, but my parents were too intellectual to encourage that as a career. I majored in English, but worked in kitchens to pay for school. After school, I became a manager at an outdoor store, did that for 13 years, and realized I wanted a different career. I sold my house, cashed in my savings, and moved to Paris to go to Le Cordon Bleu. I studied pastry, not cuisine, and worked as a pastry chef for most of my career so far.
CP: What drew you to the Folk School? Had you been here previously?
MD: I have wanted to take a class here for a long time. Two years ago, a friend and I came to the Fall Festival, and we loved it. The school, the setting, the people here, I loved it all.
CP: Do have any specialties? Describe your cooking style.
MD: Pastry is my specialty, all baking and pastry, really. My cooking style is to make the food as appealing to the eye as the palate, and to use as much fresh, local ingredients as possible. I hope to become more involved in the Folk School Garden, to work with Joe Baumgartner (the Folk School Head Gardener) to use as much of what we grow all year. [click to continue…]