This week we sat down to have a chat with Chef Meg Thompson, the head pastry chef at Boston’s SRV. Getting her start as a cook at the Country Club of Brookline, MA, Chef Meg worked her way to assistant pastry chef and went on to open Steel & Rye as head of pastry. After taking her talents to Townsman, she was named Best Pastry Chef in Boston in 2016. Chef Meg has since developed the bread and pastry program at SRV for four years and counting. In this episode we discussed how she balances the managerial and creative demands of an executive position, the unique camaraderie that comes with working in the industry, and how she developed her unique style of showcasing vegetal flavor profiles on a dessert menu. You can stay up to date on the happenings at SRV at http://www.srvboston.com/ and follow Chef Meg on instagram @megallysa
Chef Meg’s artist picks: Brian Mercury of Puritan and Co., Adam Mandel, and Matt Staffieri of Mas Golf Course Construction
