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Chef Demo June 25th- Joe Baker

Chef Joe Baker will teach and entertain on Saturday, June 25th for the Coppell Farmers Market Chef Demo series. Participants will learn Chef Joe’s very special cake glazing technique. Samples and recipes will be provided to attendees. The event starts at 10:00am and goes until it’s done.

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About the Chef:

Chef/Owner Joe Baker grew up in rural areas where people were accustomed to living off the land.  The nearest fast food restaurant was 45 minutes away and getting snowed in was not unusual, so his family often grew, pickled, and canned vegetables, made their own cheese, raised chickens, and hunted for game.  He always loved to cook, and began working in restaurants in high school.  After four years in the U.S. Army, he used his GI Bill to attend L’Academie de Cuisine culinary school outside of Washington, D.C.  As it turns out, the discipline and precision he cultivated in the military translated well to the fine art of French pastry.

Since graduating in 2008, Baker has worked in a number of prestigious restaurants that embraced seasonality and sustainability, including Cityzen in Washington, DC; Las Canarias and Ostra in San Antonio; and the Mansion on Turtle Creek and Spoon Bar and Kitchen in Dallas.  He also spent two years as a Chef Instructor at Le Cordon Bleu culinary school, and has been featured in So Good… the magazine of haute patisserie and several Food Network shows.

When his son was born in 2014, Chef Baker traded in his toque to be a stay-at-home dad.  He was baking from home for friends and family when former colleagues Robbie and Victoria Hooker introduced him to the Coppell Farmers Market.  The locally-sourced movement resonated with him both personally and professionally, and he quickly seized the opportunity to become a vendor.  Within the year, Joe the Baker became a registered LLC and Chef Baker began renting a commercial kitchen to fulfill orders for DFW-area restaurants and gourmet grocers.  He also appears in a weekly segment on Today with Kandace on KTXA 21.

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