From Paletas to Pastry: Fany Gerson’s Journey

Description

Today, I’m talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.
You’ll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work.

What you’ll learn from Chef Fany Gerson

Eating paletas 2:46
The salad dressing that makes her think of her childhood 4:07
Mexican market memories 4:45
A mystery recipe to experiment with 5:20
Why she chose to study pastry 8:40
Bringing snacks to physics class 9:41
The French foundations of her learning experience 10:42
Why the’s the “anti-pastry chef” 12:07
Merging French and Mexican styles 14:20
Exploring the many food cultures of Mexico 16:10
Her goal of studying at Le Cordon Bleu in French 18:12
Why she fell in love with donuts 19:48
Making a quintessentially American pastry 22:06
The struggles of opening a new place 23:17
Opening Fan Fan mid-pandemic 25:53
The donut as a canvas for cultural exploration 26:19
Events and collaborations 27:22
How collaborations work 28:39
Wanting to learn more about African fruits 32:29
The role of nostalgia in her donuts 33:28
Hard to find Mexican flavors 39:03
Lessons from her dad she wished she would have followed 41:26
A food tour of Brooklyn 43:47
Her guilty pleasure food 45:25
Favorite childhood sweet treats 46:09
The best glazes she’s made 48:23
Top paleta flavors 50:20
Visiting Mexico City for inspiration 52:21

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs from New York

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York

NYC Panel Discussion with Chefs

Conversation with Chef JJ Johnson

Conversation with Alexander Smalls

Interview with chef Danny Garcia

Conversations with chef Trigg Brown

Interview with pastry chef Françoois Payard

Conversation with Erik Ramirez

Interview with pastry chef Erin Kanagy-Loux

Conversation with chef Dan Kluger