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| Haute pastry: Master chef Marshall Faye unloads a batch of cookies at the Trapp Family Lodge. He and his staff serve up to
1,200 people a day with more than 75 different breads and sweets, like the fresh berry parfait made with white chocolate mousse. Mary knox Merrill – staff |
Just desserts for a backwoods boy-turned master chef
Even his school counselor laughed at Marshall Faye's dream of baking. Now the master chef has the last laugh.
from the March 20, 2008 edition
Page 3 of 3
Faye's high school reunion is in a few months. His teasing classmates have been dining on humble pie, but are quite happy he pursued his passion: Many stop by the bakery to load up on apricot frangipani and homemade granola.
This backwoods boy is more than a baker. He and his late wife, Bonnie, raised two children and had 44 foster children over the years. They raised their own food to feed the family. And Faye continues to devote time to civic programs – including volunteering to help ex-cons keep up the terms of their probation.
Nor is the Yankee baker stingy – or vain when it comes to sharing recipes. "I'll share recipes with everyone," he says. "I could give 10 people a recipe and it will come out 10 different ways."
There have been many changes in the world of food since Faye began. Artisanal bakeries are back in vogue, and celebrity chefs open restaurants with the fanfare of rock stars. The Food Network is one of the most watched TV channels.
None of this seems to faze Faye: "I'm delighted that this business no one wanted to talk about has grown to people having an interest in how food is produced. Of course a lot of it isn't the real world and a lot of it is for entertainment."
With his stories and tricks it's easy to picture Faye in a studio kitchen whipping up maple cream pie.
But it will have to remain just that, a picture. "Shows have approached me, but I've always said no. It's not for me. I'm a Vermont boy."
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