Who doesn't love dessert? Pastries, cookies, cake, ice cream, and more …. Senior Maddy Levin, in a career choice off the beaten Uni track, is fast on her way to becoming a chef responsible for those delicious creations. Her interest in the culinary profession was responsible for her decision to take an independent study with a professional chef last spring along with classmate Hannah Leskosky, which culminated in Levin and Leskosky catering prom. She continued her immersion in the culinary arts by getting a job this summer at Pekara, a bakery and bistro in downtown Champaign. Furthermore, she plans to attend Johnson & Wales University, a culinary school in Providence, R.I., where she will study to be a pastry chef. The pastry chef, or pâtissier, is in charge of the dessert menu, which, besides traditional desserts, may include dessert wines, specialty beverages, and gourmet cheese platters. In addition to menu planning, Levin would also be in charge of costing and ordering supplies. Katherine Allen recently spoke with Levin to learn more about her culinary plans and pursuits.

During an average day working at Pekara, Levin and her colleagues make about 1,000 croissants. Gargoyle photo by Katherine Allen (click to enlarge)

How did you start baking?

I would bake with my dad when I was little, and I really liked it. Then when Hannah Leskosky and I did our independent study I realized that being a pastry chef would be a really fun job.

What are you going to do once you graduate?

I want to work in a high-end restaurant. Later on in life I want to own my own bakery that uses mostly local food.

What inspires you to be a locavore — and is using local ingredients in central Illinois a feasible option?

I want to be a locavore because I think being environmentally friendly is very important. Also, fresh local foods always taste better. It will be extremely hard to get local ingredients for baking, but finding as many local foods as possible would always be my goal.

Have you decided yet what your emphasis as pastry chef will be?

I will probably concentrate in making both wholesale desserts (bulk) and plated desserts. I am not as interested in fancy sugar designs.

Where are you going to go to school?

Johnson & Wales in Providence, R.I.

What attracted you to this program?

They have two degrees in four years, so I will get an associate's in baking and pastry and a bachelor's in business and baking and pastry.

Tell us more about your program.

Two out of the three trimesters you take baking classes that are 22 days long. There are such classes as Intro to Wedding Cakes and [classes that teach] how to match alcoholic drinks with desserts. Then in the other trimester you take academic classes, but they are all related to food service industry. For example, you learn how to write food reviews in the English class.

What do you think will be the hardest and most rewarding aspects of your job?

Standing still for six to eight hours is really hard, but I love it when my food makes people happy.

How do you manage to stay in great shape — aren't your creations too tempting?

Being around that much food makes me really not hungry for some reason.

What is the most difficult pastry to make?

Croissants are really difficult because you have to have everything at the correct temperature.

How did you get the job at Pekara?

I was looking for baking jobs last summer, and their head baker had left a week before I applied, so I mostly got it because of good timing. I worked at Sholem pool and at Crop Sciences, but working at Pekara is my first food industry job.

What are your hours like?

I mostly work weekends from 7 to 2. But it varies a lot.

Are you going to work there this summer?

Yeah, I plan to work full time so I can get both experience and money for college.

Could you describe a day at work?

Right now I just make croissants. Usually we make about 1,000 croissants in an eight-hour day.

Do you watch the Food Network or cooking shows?

I love "Iron Chef America" and "Good Eats." I love all the interesting facts in "Good Eats."

Do you have a favorite chef?

I like Alton Brown.

Do you have a favorite cookbook?

"The Joy of Cooking" because it has everything ever.

Are you in charge of meals at home?

No, sometimes I help, but I usually only make pasta at home.

What are your kitchen rules or philosophy?

I think they will come in time, but I do not have my own rules at this time.

Have you ever had a disaster in the kitchen?

The first thing I learned from the other bakers I know is that you never admit to making a mistake.

Do you like to be left alone in the kitchen or do you enjoy help?

I like working by myself because then I can be a control freak about everything. I like talking to other people while working but working on separate things.

Do you plan to come back to central Illinois?

I want to live somewhere else where there are interesting things to do outside. Like oceans or mountains. Chambana has been a good place to grow up, but it gets really boring.

What are your family's reactions to what you are going to study?

They are very supportive in anything I want to do. My brother is an actor, so they are not like other Uni parents in wanting us to be engineers. As long as I am happy and can support myself they will be happy with my decision.

The entrance to Pekara in downtown Champaign, where Levin works as a baker. Gargoyle photos by Katherine Allen (click any photo to enlarge and to create your own slideshow)

Some of Levin's croissants ready to be baked.