Fab Pastry Chefs

Tracy Dempsey Originals Arizona Pastry Chef
Photo courtesy Tracy Dempsey Originals.

Tracy Dempsey

Tracy Dempsey really has made her mark all across Arizona. From bringing her own unique interpretations on composed desserts to Valley restaurants like Lon’s at the Hermosa Inn and Restaurant Hapa, to Gregory’s World Bistro, Cowboy Ciao and so many others, Chef Dempsey has quite literally had a hand in developing the Valley’s ever-evolving dessert and pastry scene.Ā 

Now, Chef Dempsey is expanding her pastry-making journey on her own terms, with the creation of Tracey Dempsey Originalsā€”a line of packaged boutique confections that are sold at Sphinx Date Palm & Pantry, Chula Seafood-Scottsdale, GenuWine,Ā Twisted Union Wine Co.Ā andĀ Callaghan VineyardsĀ &Ā Dos Cabezas Winery, among others.

Your favorite pastry to make and why? My favorite pastry to make is the simple, rustic galette. I love it’s free-form nature, all-butter crust and that it is a canvas for just about any sweet or savory combination that you can conjure. It’s a great way to showcase the season’s bounty. I can make it anywhere; I just need butter, flour, water and a rolling pin (a wine bottle works in a pinch). A visit to the garden or a farmer’s market and there’s breakfast, lunch or dinner!

What advice would you offer someone who’s trying to navigate work in Arizona’s food scene? Do your research and find a place that speaks to you. Talk to others already in the business and gain insight from their experiences. Perhaps they can help you land a job in a placeĀ where you can learn and grow. Don’t burn bridges, make connections and do the work that makes you happy. Working in the food world can be hard, lots of standing, working under pressure and working when others are playing (we are in the hospitality industry, and it’s our job to see that everyone is enjoying themselves). We do this because it makes us happy. Since we work for a good part of our lives, we should do something that makes us happy and fulfilled–even if it doesn’t make us rich.

An Arizona-based baker or culinary figure who inspires you and why? I am smitten with Chef Jenna Leurquin who owns JL Patisserie. Although she is classically trained, Jenna sneaks her clever twists and personality into her desserts and breads. She makes these clever TikTok videos that make me laugh, but are also quite sobering in that she addresses a great many of the myths about what we pastry people do. It’s not glamorous; it’s work and we love doing it and we know we are fortunate to be doing it. Her sense of humor, talent and passion for the craft of pastry are inspiring.Ā Another AZ-based bakerĀ whose work I admire is Olivia Girard of The Dinersaur. We have a shared love for fresh flowers, simple, whimsical finishes for cakes and fun flavor combinations. Watching her get from when she was working her way around the ValleyĀ to now owning her own space, reminded me of my own journey. She doesn’t seem to take anything for granted, she works really hard, and I really respect that.Ā 

For more information on Chef Dempsey and the Tracy Dempsey Originals brand, visit www.traceydempseyoriginals.com.

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