The club was delighted to hear from guest speaker Sisile Maruzzelli at the Nov 18 Luncheon at Shadowbrook.
In 2012, she was recipient of a Rotary vocational scholarship that she used toward her studies to become a pastry chef at the Culinary Institute of America. In 2016, she went to Bar Harbor Maine as assistant pastry chef at the world-famous Jordan Pond House in Acadia National Park. After 2 weeks, she was promoted to head pastry chef. She was then asked to help on the culinary side and moved on to become a sous chef, which is "the second in command in a kitchen; the person ranking next after the executive chef". In Mar 2021, she was promoted to Head Chef. She leaves in Apr for another season in Bar Harbor and then comes home to Tunkhannock for the winters.
The Jordan Pond House overlooks Jordan Pond and is famous for its popovers and tea on the lawn. Rebuild in 1982 after a fire, it seats 300 indoors and 200 outdoors. 3,000 people are served each day with waiting times of 1.6 hours and still people are turned away. One of the challenges that the culinary staff face is that the popovers need to be served within 15 min or they will deflate. Over 8,000 popovers are served per day using 1,500 eggs, which they crack in 30 min.
Whenever Sisile speaks at our club meetings, she always brings fabulous pastries/cookies for the members to enjoy and that applied to this meeting.
Pres. Mary Tempest (left) with Sisile Maruzzelli