Chef Tricia Nash brings 11 years of experience as an executive pastry chef to the kitchen at L’Auberge. Photos courtesy of Julie Donald
With international competition patches decorating her crisp white jacket, Chef Tricia Nash clearly knows her way around an oven. L’Auberge Casino & Hotel‘s new executive pastry chef has scored more than 30 international pastry competition medals in her 19-year culinary career and even helped Team USA earn a victory in 2014’s World Championship in Luxembourg.
Fresh out of Motor City Hotel in Detroit, Nash has two months in Baton Rouge under her belt so far. Nash now oversees pastries for every culinary venue of L’Auberge, including PJ’s Café, Bon Temps Buffet, Stadium Sports Bar & Grill, 18 Steak and room service. We caught up with her at 18 Steak to find out what’s next for her kitchen.
What drew you to L’Auberge?
Tricia Nash: When I flew here, everybody was so nice. The property is so beautiful, and even though it’s a couple years old, it’s still new in my eyes. There was a lot of impact I thought I could make on the shop. I got that gut feeling, as hokey as that sounds. I knew as soon as I got here that if they offered it to me, I was going to take it.
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What are your favorite desserts to put on a menu?
Nash: Chocolate, peanut butter! I love chocolate. I like making stuff out of chocolate. I never get tired of eating cookies, brownies—I’m simple. Simple, perfectly executed, I’ll take any day. The fancy stuff? I’ll eat it—don’t get me wrong. But I love simple and perfect, even in savory food.
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What can we expect from the kitchen as you take over?
Nash: I’m restructuring the shop right now. We’re starting out from fundamentals. PJ’s [Café], we started revamping. [Bon Temps] Buffet, we’re going to do ice cream instead of gelato. We’re going to do floats, ice cream sandwiches, funnel cakes with ice cream. … I’m also revamping the banquet menu. Room service and Stadium [Sports Bar & Grill] are a little more corporate, but hopefully I’ll have more input on the next menus. [18 Steak] is doing well, so I’ll get there, but it’s at the bottom of my to-do list [right now].
What is your impression of the Louisiana culinary scene?
Nash: I experienced Fête Rouge the other night, and I think they’re with it. For being such a laid-back area, I think they’re with it on the food. I have to learn more about what’s everyday to them. They’re not behind the times. They’re level with it or a couple steps ahead.
What did you take away from the Motor City Hotel that you’ll be using at L’Auberge?
Nash: I’m big on doing stuff with my associates and getting them involved and encouraging them to make decisions and learn. I like to do competitions in the shop every month so they can hone their technique by trying it out. We did that in Detroit, and it really created a feeling of a team in the kitchen, which is what we need here.