Currently the executive pastry chef at the acclaimed Fifth Floor restaurant, Francis Ang originally joined the team on the savory side as a line cook. When executive chef David Bazirgan recognized Ang's passion for desserts, Bazirgan worked closely with Ang to hone in on his pastry skills and quickly promoted him to pastry chef
Ang was recently named Food & Wine magazine's West Coast "People's Best Pastry Chef" as well as one of Zagat's "30 Under 30" in San Francisco.
Finding inspiration from his travels throughout Asia, Ang creates desserts such as rum baba with pineapple three ways, kaffir leaf-coconut sorbet, basil seeds; and a chocolate mousse bombe with orange cream, hazelnut crunch, mandarins, and hazelnut ice cream.
Prior to joining the Fifth Floor, Ang was working at the acclaimed Gary Danko restaurant in San Francisco, where he was lucky enough to train under Gary Danko himself, learning about pastries and desserts-making ice creams, sorbets, mousses, soufflés, etc.
Ang grew up in the Philippines and still remembers the delicious dishes his dad and grandmother use to cook when he was growing up. He moved to San Francisco when he was 19, where he enrolled in the City College of San Francisco's culinary program. An internship at the Copenhagen Bakery in Burlingame was an early indicator that Ang was meant to be working as a pastry chef.
When not at work, Ang finds himself eating at other local San Francisco restaurants, reading cookbooks, or traveling.
Francis Ang Wins FOOD & WINE Magazine's First Annual "The People's Best New Pastry Chef" 2012!
Pastry Chef Francis Ang has won, based on a week-long national voting campaign, FOOD & WINE Magazine's first ever "The People's Best New Pastry Chef" 2012. Nominated with an impressive roster of Bay Area chefs, we are honored that Chef Francis was chosen.
What kinds of desserts do you create that have savory elements?
I have made a wide array of savory desserts. For starters, there is my corn cremeux, which is a cross between a mousse and a crème anglaise {a light custard sauce}. I use toasted Korean corn tea to infuse a little smokiness, as well as fresh corn juice to bring out sweetness and freshness. I pair this with Parmesan ice cream, a classic combination. Other savory desserts include everything from candy cap mushroom custard to foie gras ice cream to beet cake to fennel candy.
Which gets the most raves from guests?
Guests love the corn cremeux and describe how it's decadently rich yet light and refreshing. It's the perfect balance of sweetness and saltiness
What do you like about using savory ingredients in desserts?
They provide a nice transition after eating a savory entrée and going to something sweet for dessert. Desserts don't have to be sweet all the time. Plus, I like how savory ingredients break convention.
Is there a certain technique that works well when making these types of desserts? How about a tool you can't live without?
I do a lot of steeping... infusing savory ingredients, whether it's Parmesan cheese or white truffles in ice cream, or toasted Korean corn tea or mushrooms in custard. It's a great way to elevate the flavor. I get a lot of inspiration from the chefs and cooks around me, as well as what's available at the local market. That's a good thing, because every once in awhile, my executive chef, David Bazirgan, throws ingredients at me and challenges me to make a dessert à la minute!
Any predictions for savory ingredients we'll start seeing in desserts this year and beyond
In mid-2012, foie gras will be banned in California. Chefs and pastry chefs around the state will be busy concocting new recipes and ideas for the delicious, fatty, flavorful liver until then. At Fifth Floor, we've done a foie crème brûlée, foie custard and foie donuts. I've also made foie gras cake with foie gras ice cream lollipops.
Good recipes should get passed around. Steal Francis Ang's secrets for making Black Olive Madeleines and Saffron Ice Cream, and Corn Cremeux (a cross between a mousse and a crème anglaise). (View Recipes)
Pastry Chef Francis Ang's Chocolate Truffles Recipe
View the video below on how to make chocolate truffles courtesy of Pastry Chef Francis Ang. Download the Recipe to follow along.
