What A ‘Sweet’ Job!

Atlanta’s Larisa Slaughter is a female executive chef in a male-dominated field – culinary arts. Read how this business owner turned a passion for yummy pastries into a pretty ‘sweet’, thriving business.

August 12, 2008

Atlanta Woman: Describe your role as an executive pastry chef at JCL Global Culinary.

Larisa Slaughter: I came to JCL in order to focus on developing Hellcat's Gourmet Goodies.  In addition, I also do the dessert courses for the beer and tequila dinners that we do in different restaurants around town, such as Octane Coffee,  5th Earl Market and Mezcalito's.

AW: Where'd you learn to create your specially made pastries?

Slaughter: Until about for years ago, I experimented on my friends and family.  Then I spent some time at the Art Institute studying under Chefs John Oechsner and Paul Bodrogi who encouraged me to really focus and develop my skills. I also had the opportunity to spend a summer in Switzerland working at a bakery near Lucerne.

AW: Where to find inspirations to come up with fresh ideas?

Slaughter:I find inspiration in a variety of places – not always food related. I'll see drawings or paintings that I want to reinterpret into an edible creation. I also like to start with something familiar and then change certain aspects of it to make it new.  There are also a variety of food blogs and websites that I read regularly.

AW:You're a partial business owner of Hellcat's Gourmet Goodies, the newest venture of JCL Global Culinary.  What advice to do you have for a woman who wants to start over in her career and take on running a food-related business?

Slaughter: I'm excited to be focusing on Hellcat's.  For anyone who is looking to start something new, I would say that once you make the decision, you need to stick with it. There is a lot to learn so give yourself the space to not have all the answers. Also, it doesn't always feel good, but don't let that stop you. Don't try to do everything yourself. Surround yourself with people who have complementary skills. And be prepared to work harder than ever!

AW: What are the challenges of being a female chef in the male-dominated field of culinary arts?

Slaughter: I'm very lucky because I haven't experienced some of the challenges that other female chefs may have faced working in restaurant kitchens. I generally just try to go with the flow and not let things bother me. I'm really here to focus on the desserts and my clients.

AW: Cafés, coffee shops and corporations that purchase your pastry gift baskets make up most of your clientele. How do you brand yourself to be different from the Atlanta bakeries you compete with? What do you provide that's different from your competition?

Slaughter:There are plenty of great bakers in Atlanta. One thing that sets me apart is that I work with coffee shops to pair pastry with their coffee. I'm fortunate to have some great clients who put a lot of thought into the sourcing of the coffee. We work together to develop products that will bring out the flavor of individual coffees. Much like people pair food with wine or beer. My gift baskets are different in that I allow the clients to mix and match the products, customizing the basket to meet their specific needs. Because things aren't pre made and sitting on a shelf somewhere, there is more flexibility to change things around!


AW: Having worked at the CDC before in public health, do you worry about the amount of sugar your clients may eat from your pastries?

Slaughter: My work in chronic disease prevention convinced me that  there is usually room for most foods.  I am conscious of what goes into  my product. But I would rather people enjoy one small thing made well, with quality, non-artificial ingredients than a whole cake made of artificial components.

Larisa's Almond Cookies
(makes approx 18 two-ounce cookies)

Ingredients
1 3/4 cup all purpose flour*
1/2 cup bread flour*
1 tsp. baking soda
1/2 tsp. salt

6 oz. Butter **
2 oz. almond paste ***
3/4 c.  granulated sugar
3/4 c. light brown sugar
1 tsp. vanilla
2 eggs
3.4 cup roughly chopped almonds

Directions
Preheat oven to 350 degrees.
Sift first four ingredients together and set aside. 
Cream butter , almond paste and sugars together  until light and fluffy.
Add eggs one at a time beating thoroughly after each addition,  being careful not to overbeat.
Add vanilla. 
Stir in flour mixture until just blended.
Chill dough at least 30 minutes.
Scoop 2 ounce portions   and roll in chopped almonds.  Place on ungreased sheet pans.
Bake approximately 10-12  minutes.  Cookies may appear slightly underdone, but will set up as they cool. 

*I use King Arthur Flour
** I use Plugra butter
*** use almond paste, not marzipan…available in most grocery stores