Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, Mah Ze Dahr Bakery and Reynard at the Wythe Hotel. She is most…
Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, Mah Ze Dahr Bakery and Reynard at the Wythe Hotel. She is most recognized for her work in celebration and wedding cakes and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate’s first USA hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center (formally FCI), California Culinary Academy and the Western Culinary Institute of Portland, Oregon. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food.
As a pastry chef, something that's very important to me is flavor first. vnlla extract co. uses all-natural ingredients with no additives and no imitation vanilla.
Chef Recipe
