I always say that dining is kind of like reading a book or watching a movie - you have your chapters and you have your story. Nobody wants to not finish a book or not finish a movie. I always tell people you should always get dessert. You should always have a finish to your movie and to your book and to your dining journey.
This week’s featured Dish’n Dames chef has a passion for life that has fueled her passion for pastry.
Jules Stoddart, executive pastry chef for pastry programs at The Backspace, Parkside, Olive & June, Jugo, 7co, and 800Congress in Austin, Texas, has always believed in leaving room for dessert.
From her early years taking routine trips to Shipley Do-Nuts with her dad to her absolute fascination with cake decorators at the grocery store when shopping with her mom, Jules has always been drawn to the magic of dessert.
Having graduated from the University of Louisiana at Lafayette, Jules went on to earn a diploma in Baking and Pastry from the Illinois Institute in Chicago, paving the foundation for her culinary career. Prior to her current position at Parkside Projects, she worked under James Beard Award Semi-finalist, Chef Amanda Rockman.
As Chef Rockman’s pastry sous chef at South Congress Hotel in Austin, Jules helped produce and execute high volume desserts and pastries for the hotel’s restaurants and special events. Through her experience there, Jules further developed her skills and finessed her style, growing into her own — enabling her to envision and bring her dreams to successful fruition.
With a zest for living, dedication to using only the best quality products, and creativity inspired by life experiences, Jules continues to craft new and adventurous confections. Her goal — to evoke that same magical feeling she felt as a young girl with every bite of her delectable desserts.