Join us Sunday at the main market tent for a cooking demonstration and delicious samples by Angel Begaye, Pastry Chef, TRACE, Austin, TX
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Angel Begaye is the Pastry Chef at TRACE. Begaye joins the TRACE team from fellow Starwood property The Phoenician in Scottsdale, AZ where she was with the Luxury Collection Resort for over seven years. Begaye graduated from Le Courdon Bleu in 2006. Honing her pastry skills during her tenure at The Phoenician, a 4 star 5 diamond resort, she demonstrated passion and enthusiasm as she quickly moved up the ranks of the acclaimed restaurant. While overseeing dessert production from fine dining to ice cream for four restaurants, banquets, catering events and weddings, she gained new expertise, becoming proficient in pastillage show pieces, chocolate and sugar work as well as specialty and wedding cakes, in addition to developing menus and focusing on community involvement. With a particular fondness for specialty desserts, wedding cakes and showpieces, Begaye planned and executed the grand holiday buffets as well as the annual gingerbread house. Giving her the ability to express her creativity and natural talent, Begaye assisted Chef Roy Pell in 2009 and 2011 at Coupe du Monde, one of the top worldwide competitions for pastry professionals, in the categories of Chocolate Showpiece and Ice Sculpture.
Inspired by her family, she sites early experiences cooking with her grandmother as a foundation for her love of food. Begaye brings a renewed excitement about fine pastry to the already stellar TRACE team, adding her own creative touch while maintaining focus on well balanced flavors. In addition to overseeing all pastry production for the hotel’s in-room dining, banquets, and catering, she will also manage production of all wedding and specialty cakes for the W Austin.