Kurt Fogle's journey through pastry.
Photo by Adam Ryan Morris
Fifteen years ago, kurt fogle manned the counter at the kringle-slinging O&H Danish Bakery in his hometown of Racine. He was a 16-year-old toting a mixing bowl of dreams that didn’t include loading jelly donuts into boxes. While attending Chicago’s prestigious French Pastry School, he pulled off the croquembouche of coups, becoming assistant to the one and only Jacquy Pfeiffer, the school’s co-founder, widely considered one of the world’s finest pastry craftsmen. After training under the major players of pâte à choux, Fogle took his blender and blowtorch to the InterContinental Milwaukee Hotel, then to the Pfister Hotel. Now, the 31-year-old is two-plus years into a tenure as executive pastry chef for SURG Restaurant Group, overseeing three pastry chefs and the dessert menus for six restaurants. Known for stunning plates marrying science and artistry, the onetime Rocky Rococo general manager is still a man of simple tastes – cookie dough ice cream and a chicken sandwich with pickles and mayo.
How did you find your way to the French Pastry School?