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Friday, December 3, 2010

Agi and Aaron Groff of 4 Seasons Baked Goods & Catering, Part 2

Posted By on Fri, Dec 3, 2010 at 10:00 AM

This is part two of Holly Fann's Chef's Choice profile of Agi and Aaron Groff of 4 Seasons Baked Goods & Catering. Part one is available here. Part three, a recipe, can be found here.

  • Holly Fann

Did your family cook when you were a child? Agi Groff: My granny is Hungarian, so we ate a lot of Hungarian foods. Whenever you would go over to her house, she always had baked a roulade -- something simple, like a sponge cake with jam, or a strudel.

How old were you when you started cooking? Agi: I was fourteen and worked front-of-the-house in a café in Germany.

Aaron Groff: I was a busboy.

What was your first cooking job? Aaron: I was a fruit cutter at the Doubletree Hotel.

  • Holly Fann

Did you attend culinary school or college? Agi: I went to school in Germany and got a master's in teaching with a specialty in languages. I then went to the Culinary Institute of America.

Aaron: We met when we were both enrolled in the associate program at the CIA. Then a few years later, we decided to get our bachelors' from the CIA as well.

What do you eat? Agi: Fresh foods. A lot of items from the local farmers' markets. A lot of stews in the winter.

We'd be most surprised that you eat _______. Aaron: Calf's heart.

Agi: We have one in the freezer right now! You want it?

What do you cook at home? Aaron: Stews, salads, a lot of pasta. And, of course, baked goods.

Three favorite restaurants in St. Louis (besides yours)? Aaron: Stellina Pasta, Local Harvest, Yia Yia's.

Local chef who most impresses you? Aaron: Jamie at Stellina Pasta.

Favorite restaurant elsewhere? Aaron: Gramercy Tavern in Manhattan.

Your favorite food city? Agi: Munich. Or maybe Berlin?

Aaron: Yeah, they have great international food in Berlin.

Favorite recent food find? Aaron: Durum wheat flour. It's used a lot in Indian cuisine, and it's super-tasty in bread.

Most essential ingredient in your kitchen? Aaron: Butter, homie.

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