Meet Cru’s Pastry Chef- Katelyn
January 30, 2014
Cru Catering is proud to introduce our, sinfully, deliciously, amazing, Pastry Chef- Katelyn Selin. Katelyn joined the Cru Crew in November 2013 and jumped right in.
Katelyn, who has a business degree from Elon University, has loved pastries, food and baking since a young age; which is no surprise growing up with a self proclaimed ‘kitchen savvy’ family. In 8th grade her French instructor did a lesson on Crepes Suzette and Katelyn knew she was hooked.
After completing her business degree, working in the corporate world of D.C. and taking some time to travel Australia and Southeast Asia Katelyn laid her claim on Charleston in August of 2010. The following December she graduated the Culinary Institute of Charleston, finally pursuing her life-long love- all things Pastries! Before coming to Cru, Katelyn was head pastry chef at Poogan’s Porch and a pastry chef at The Charleston Grill.
Katelyn states, “Coming from a business background, it’s been a bit of a roller coaster ride diving into such a drastically different career. I owe my success so far to the undeniable support of my family and friends, as well as my ability to integrate my past experience (in business) with my culinary skills.”
On her favorite Pastry to Eat:
“I actually don’t have as much of a sweet tooth as one might think, given my chosen profession. I do, however, believe that pastries can be like any other food: something different for every mood and occasion. If I had to pick an all-time-favorite dessert, it would be my mom’s Chocolate Espresso Cake.”
On her favorite Pastry to Make:
“I usually stay away from super sugary items, and tend to create desserts that have more savory components; combining tart, spicy and sweet.. What I’ve come to love about working in the Catering World is the ability to create something new every single day. The two categories of desserts that I like the most are petit fours and plated desserts.”
On why she chose Pastries as her area of Expertise:
“I often get asked why I love the Pastry side of the kitchen so much as opposed to cooking; While I love cooking at home, Pastry is a perfect fit for me, as it’s a culmination of precisely calculated plans and spontaneous creativity. You have to be able to think outside of the box, but do it in an organized way, which is essentially my personality in a nutshell.”