The most valuable lesson I have learned is just to take chances and take a risks. My determination has been the thing that has pushed me the furthest. Knowing that some day I can achieve my goals.
This week, Dish’n Dames features an extraordinary creative mind, pastry chef Melissa Carroll of Le Politique in Austin, Texas.
With both a culinary degree from the French Culinary Institute in Campbell, California, and an art degree from Southwestern Illinois College, it should be no surprise that her innovative skills and attention to detail are demonstrated in the incredible pastry program and adjoining patisserie she oversees at Le Politique.
After graduating culinary school, Melissa worked at London Tea Room in downtown St. Louis, Illinois. Soon, she established her skills in both pastry and leadership, and during her first experience in a professional kitchen, she was named head pastry chef, leading a team of three cooks.
She continued to work in high volume restaurants focused in pastry, in addition to helping on the savory line. Then, in 2015, Melissa moved to Austin. Shortly thereafter, she joined the New Waterloo team as a pastry cook at South Congress Hotel under corporate executive pastry chef Amanda Rockman, a James Beard Foundation Award semifinalist.
Melissa was promoted to pastry kitchen supervisor in December 2016 before transferring to Le Politique in August 2017, where she served as opening pastry sous chef. Then, in May 2018, Melissa was promoted to pastry chef of Le Politique.
Her creative approach includes striking a careful balance between sweet and salty flavor profiles in each of her dishes. Never complacent and ever-ready to leverage her creativity, she continues to search for undiscovered flavor combinations that will pique her guests’ interests and palates.