Food & Beverage Magazine Pastry Chef of the Month – Chef Jove Hubbard
Pastry Chef Jove Hubbard
Executive Pastry Chef, Chicago Athletic Association
F&B – What is your favorite savory dish?
JH – My favorite savory dish is Cassoulet. When I was in the pastry school in San Francisco the lunch cookery class would make Cassoulet as an option every week and I always looked forward to it. It’s meaty and bean-y and had toasted bread crumbs on top. I love the combination of crunch, plus the sausage, crispy pork skin, and duck. Confit duck is the best substance known to man! Cassoulet, a salad and a crusty bread is the perfect meat to me.
F&B – What is your favorite dessert?
JH – for the past year I’ve been into mangonadas. My neighborhood has a lot of paleterias ( Mexican ice cream stores). They all have a version of this. It is a combination of mangoes, chamoy sauce (apricot, chile, lime), Tajin, lime juice3, a spicy tamarind candy straw, and typically a frozen element like mango sorbet or mango popsicles. My own version features cajeta, chocolate crunch, and roasted Mexican vanilla ice cream, along with the traditional mango, Tajin, chamoy, and lime.
F&B – What is your inspiration?
JH – I drew inspiration for my lemon meringue pie from the classic dessert seen in glass cases in diners and cafeterias all over the country. A good lemon meringue contrasts sweet and tart, creamy and crunchy and has a pillowy, toasty meringue. I think my version achieves all these things.
