CHEF MAME SOW
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Pastry Chef Mame Sow draws her inspiration from seasonal, local ingredients, spices, colors, the juxtaposition of sweet and savory flavors and her love of architecture. Born and raised in Dakar, Senegal she moved to New York City in her early teens. She is a graduate of Park West High School where she studied under CCAP (Careers through Culinary Arts Program) and ultimately garnered a scholarship to the celebrated International Culinary Center. Chef Mame’s talents have been cultivated at the Townhouse Restaurant Group under Marcus Samuelsson, including Aquavit, Riingo and Merkato55. She’s also worked as pastry chef at luxury hotels around the country such as Hotel on Rivington, Bardessano Hotel and Spa, SLS Hotel South Beach/ The Bazaar by Jose Andres and also culinary director for 1000Museum by Zaha Hadid in Miami. She was pastry chef at Spot Dessert bar when it won Best Dessert Bar NYC 2010 and at Cecil/Minton’s when it was named best new restaurant in the country by Esquire Magazine. Chef Mame’s favorite ingredient to work with is chocolate. She aims to show the immense diversity of African flavors in her desserts.
Q&A
Where do you find inspiration for your creations?
I find Inspiration in everyday things, colors, shapes and other flavors including savory.
Who in your life has been the biggest mentor/inspiration in your career?
My biggest mentor has been Pichet Ong. His welcomed me with open arms in the industry andhas been there for me in more ways than I can ever repay him for.
What are your hopes for the future of the world of food and pastry?
That it becomes more inclusive and healing.
What is your favorite perk of the Cercle V program?
Being able to try new products and get valuable info.
RAPID FIRE
Celsius or Fahrenheit?
Fahrenheit
Favorite Valrhona Chocolate?
Favorite flavor pairing with chocolate?
Spices
Go to snack?
Chocolate
Coffee or Tea
Coffee
Favorite kitchen tool?
Mini Offset Spatula
Favorite type of dessert to make? To eat?
To make: anything with chocolate
To eat: tiramisu
