Page 8 - San Diego Woman Anna Adams

Cover Feature

flavors that you might not feel belong her on as an assistant, and she worked We are one big happy family with a lot of
together until you try and are blown away under some incredible chefs and bakers the staff working here much longer than
by the explosion of flavors that emerge.” over the years. “I learned so much and I have. With coworkers like I have here, it
So, on an average day at George’s grew so much over that time period. I makes it fun to come to work every day.
at the Cove, how many desserts do you am so thankful to the chefs I worked Anna’s family looks forward to en-
offer your guests? “We have our tried- with because they helped to make me the joying her baking masterpieces when the
and-true desserts, and from there, we pastry chef I am today.“ When the head family gets together. I asked if either of
work seasonally. Generally, we will have pastry chef left it was an easy decision her siblings had also acquired the baking
the same desserts for a couple of months, to promote Anna. In addition to her gene. Her immediate response was, “No,
and then, based on seasonal changes two assistants, Anna works closely with they did not! I have an older sister, Terre,
and the availability of seasonal fruits, we Georges's Head Chef and raves about and a younger brother, Chris, and neither
will add new ones to the mix. There are how much she has learned over the years of them took to baking or cooking, as
always four or five options for our diners. from him. did I. So, they look to me to provide the
We then will add a few special items to I asked Anna to share what she loves goodies at family gatherings. I am always
our menu.” The feedback that is received most about her job. “My favorite part is the one in the kitchen.”
from their customers will help determine just being able to come up with some- As we all know, when you love to eat
whether the new desserts remain on the thing new and putting the components a particular food or dessert, there is a
menu or not. Anna adds, “There are a few together, sometimes incorporating ingre- simple joy in its preparation, as you can
desserts that we don’t dare remove from dients that don't seem like they belong already taste the delicious outcome. I
our offerings. For example, our toffee together, but in the end, the result is asked Anna what her favorite dessert was
cake and our crème brûlée are required something sweet and delicious. The fact to bake. “I love making fruit tarts. I love
to be on our menu for regular customers. that I have the leeway to just be creative that I can make it different every single
On occasion, we will add new flavors to every day makes my job so much fun.” time. I've never made a fruit tart that
these regular favorites and pay close at- Being a wonderful chef inevitably looks the same anytime I've made it.”
tention to the reactions of our customers. requires creativity, strength, and deter- So, after hearing Anna speak so
Side note: I have heard many San Diegans mination, sometimes going against the highly of her co-workers, management,
rave about their crème brûlée and have norm and experimenting with tastes and and those above her who continue to be
told my staff that we are due for a visit textures. Cooking is definitely a science, valuable resources to her, I had to ask
to George’s for a delicious dinner and, of and the talented chef can almost taste the key questions. “So, Anna, would you
course, their crème brûlée. what the end product will be due to say that this is your dream job?” Anna
Desserts are not the only delicious the knowledge they acquire over their answered with a resounding Yes!
items that Anna and her team bake daily. journey as a chef. “It requires more of “I love what I am doing, and that
“The first item we make every day, no a technique than many people know. I even makes it easier to get up at the crack
matter what, is our fresh baked bread. think I learned most of my pairings here of dawn each day. I’m so proud of the
Bread takes a lot of time with all the at George's. I had the pleasure of work- restaurant that I am a part of and the staff
proofing and resting, so we make sure to ing under the same pastry chef here for around me; it is a joy to come to work ev-
start our day making the bread and then the past nine years, and I owe a lot to ery day". I asked if maybe one day Anna
move on to the desserts.” her for the help and trust she placed in would like to open her own place, either
Anna raves about the staff at me. She holds a very special place in my a restaurant or a bakery, and she thought
George’s. Having started her internship heart and tremendously helped to make about it a minute and said, "Yes, maybe
nine years ago, she admits that when her me the chef I am today.” Anna was sad one day, but for right now, I have a home
internship ended, she did not want to to see her leave but very humbled that and a family here at George’s, and I am
leave, nor did Georges want to see her George’s trusted her to fill her shoes. “It’s very proud to play a part in the everyday
go, so she was thrilled when they hired like home to me, so it is very easy to stay. operations of such a fabulous restaurant.”

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