![]() JM: There is a franchising form on your site. In 2008, I found the ideal location for my business and opened Sublime Doughnuts, and my customers have been enjoying the delicious products of my experience, skills and knowledge ever since. To finalize my preparation to oversee my own business, I worked as a supervisor at Flowers Baking Company, gaining proficiency in merging high quality with high volume. I interned under one of America’s top 10 pastry chefs, Keegan Gerhard, at the Windsor Court Hotel in New Orleans before further refining my skills and knowledge about the science of baking at the American Institute of Baking. The Navy provided both top-notch training and the opportunity to experience international cuisines that opened my eyes to an entirely new approach to the art and science of baking.Īfter the Navy, I graduated from the Culinary Institute of America, where I focused on classical French baking and pastry techniques under the guidance of award-winning chefs. I have been involved in baking for the larger part of my life, training at major baking institutions and in many aspects of the food industry.Īfter graduating from Atlanta’s Marietta High School, I joined the United States Navy to pursue my dream of becoming a world-class baker. Kamal Grant (KG): I am Kamal Grant, the “Doughnut Master” and Sublime leader. Give us a little history on the inspiration that bore the concept of Sublime Doughnuts. Janae Morris (JM): Let’s cover the basics first. Below, Grant discusses today’s trends, his thoughts on the evolution of the pastry industry, and Sublime Doughnuts, home of the full-bodied pastry … despite the hole. The sight of this edible eye-candy is enough to overcome even the strongest willpower – a result of the passion and ingredients pastry chef extraordinaire, Kamal Grant, puts into each hand-made delicacy featured at his Atlanta, Georgia pastry haven, Sublime Doughnuts. Fresh pastries of varying shapes and sizes are dressed up with colorful and sweet glazes, toppings and garnishes canvassing the surface of every impeccably prepared treat. Stop by and share in Chef Grant’s sublime creations.Behind the polished glass of a doughnut shop’s pastry display case lies a stunning collection of pure culinary allurement. Through Sublime Doughnuts, Grant hopes to present the flavors and textures from around the world on a doughnut canvass. That vision was named “Sublime Doughnuts”, Grant’s desire to create led him to launch what would represent his vision of baking. The drive home Grant started to think that it was time for his culinary vision to be realized. During his time at Flowers, Grant learned the value of “High Volume, High Quality" production.Ī quick stop to buy doughnuts ended with Grant reading a for lease sign to an empty doughnut shop. Grant put those skills to use at his first job as a Supervisor at the Flowers Baking Company. After the Culinary Institute of America, Grant refined his skills of the how and why at the American Institute of Baking where he focused on the Science of Baking. During his time at the Institute, Grant interned with the renowned Chef Keegan Gerhard, at the Windsor Court Hotel, who was named one of the nation's top 10 pastry chefs of 20 by both Chocolatier and Pastry Art & Design magazines. He studied at the Institute from 2002 until 2004 where he focused on high end desserts, plate presentations, classical techniques and the flavors and textures of award winning chefs. ![]() Grant’s love for baking led him to the Culinary Institute of America after his enlistment with the Navy. When an executive from Dunkin Donuts visited Grant’s high school food service class and discussed his trips to the doughnut research and development lab to taste the experimental treats it sounded pretty sweet. Grant’s love for baking started at a very young age when he realized that sweets make people happy and he wanted to do things to make people happy.
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