RISING STAR PASTRY
AWARD SPONSORED BY
BLACKBIRD | Chicago
Tara Lane produces desserts that demonstrate classic principles
and ideas, yet alter the way we perceive them, pushing the limits
of flavor, texture and design. The plates that emerge out of Lane’s
kitchen at Chicago’s Blackbird, tease out subtle
characteristics of ingredients not often combined and utilized in
pastry. Her desserts are framed by the season as she works directly
with farmers of the region. Tara’s pastries are clean and
crisp, with a little humor, always evoking a second look, and thought.
Tara Lane intuitively invents desserts as she pulls from her various
perspectives on creativity, while remaining humble to classic flavors.
The eldest of seven, Tara was raised eating breakfast lunch and
dinner with the entire family that consisted of fresh organic food
grown on her family’s farm. With this foundation, she began
formal study at the Le Cordon Bleu of Western Culinary in Portland,
Oregon. She continued under the tutelage of François Payard
in New York, thus obtaining her culinary education rooted in the
classics. In order to hone her aesthetic skills, Tara attended The
School of the Art Institute of Chicago where she studied various
forms of design from print work to sculpture. It was here that she
began to focus on the discussion between white space, texture and
dimension that composed much of the world of art and design.
Returning to the kitchen, Tara has melded her classic culinary and
artistic training to innovate pastry. At once comfortably familiar
and refreshingly imaginative, Lane has found a balance to her work
without giving up on the creativity all artists crave.