Interview with Pastry Chef Matt Maslowski of Lacroix at the Rittenhouse – Philadelphia, PA
Pamela Lewy:: Describe your philosophy on baking.
Matt Maslowski: I like to describe my philosophy as a blend of chemistry and architecture…science mixed with art.
PL: You were a Pastry Chef for Player’s Island Hotel and Casino in Louisiana for two years. What brought you there?
MM: I wanted to try something different and expand my horizons. At the time, my brother-in-law was working for their casino and he told me they were looking for a new pastry chef, so I decided to make the move.
PL: How did you like it?
MM: It was a different experience. I had to deal not only with the restaurant but the buffet and banquets as well.
PL: What pastry tools can’t you live without?
MM: I’m torn between my candy thermometer and my sugar pump (to make blown sugar).
PL: What are your favorite ingredients to incorporate into your desserts?
MM: I like to use tonka beans because they are floral and versatile. I also like to infuse spices and herbs into desserts.
PL: Where do you get your inspiration?
MM: I like to take bits and pieces from different sources of inspiration. I read books and Food Arts magazine. I sometimes look to our Chef de Cuisine, Matt Ridgway, for inspiration.
PL: What are your top three tips for dessert success?
MM: Taste, cleanliness, and inspiration.
PL: Who are your mentors/pastry heroes?
MM: Eddie Hales from the Four Season in Philadelphia and Frederick Ortega from Lacroix at the Rittenhouse.
PL: What are your favorite desserts to eat?
MM: Homemade sorbet and ice cream. They’re simple but good.
PL: What is your favorite dessert to make?
MM: Chocolate soufflé.
Pastry Chef Matt MaslowskiLacroix
210 West Rittenhouse Square
Philadelphia, PA 19103