2017 Los Angeles Rising Star Pastry Chef Jessie Liu of Providence

2017 Los Angeles Rising Star Pastry Chef Jessie Liu of Providence
April 2017

Providence
5955 Melrose Avenue
Los Angeles, CA 90038
www.providencela.com

Photos

Born and raised in Taiwan, Jessie Liu studied nutritional science and earned a dietitian license in her home country. But after earning her college degree, she decided to pursue a passion she discovered as a teen: pastry. Liu moved to the United States in 2011 to attend The Culinary Institute of America at Greystone.

She began her odyssey into the world of pastry just down the road from the CIA at Bouchon Bakery in Yountville, California. After moving to Los Angeles in 2013, Liu worked in Patina’s busy, high-production pastry kitchen with Rising Stars alum Carlos Enriquez

Next, continuing her streak of Rising Stars mentors, Liu joined Michael Cimarusti’s (class of ’04) Michelin-star team at Providence, where she trained with Pastry Chef David Rodriguez (class of ’14). Liu took over Providence’s dessert program in 2015, and as head pastry chef, she laces her desserts with savory elements and Japanese touches. She has introduced soy sauce to sorbets and infused black sesame into bonbons, playing with the subtle Asian influences found throughout Cimarusti’s menu. In 2016, she was named one of 40 food and beverage professionals on the rise by FSR magazine.



Title: Interview with L.A. Rising Star Pastry Chef Jessie Liu of Providence

Caroline Hatchett: How did you get your start?
Jessie Liu:
I knew I wanted to do pastry when I was pretty young. I started at the CIA in Napa, where I met my husband who’s now a sous at Caliente. Then I worked at Bouchon for a year, moved on to Patina, and then here, [Providence]. I’ve been here six years now, since 2010. I have six people on my pastry team (thank you Chef Michael!), and we do all the bread, mise en place, chocolate bon bons, petit fours, and macarons.

CH: Have you had a mentor in your career?
JL:
David Rodriguez. 

CH: What's the biggest challenge facing your restaurant?
JL:
In general, In America, because I didn’t grow up eating something you’re familiar with, I don’t have that palate for it. And you have to eat a lot to memorize it.

CH: What's your five year plan?
JL:
I want to open a restaurant or bakery with my husband. I’ll probably go back to Taiwan, or anywhere, maybe L.A.—probably casual bistro dining.