Chef Biography
Andrew Comey graduated from the Culinary Institute in 1985. He went on to the International Pastry Arts Center in Elmsford, New York to study under Great Chef Albert Kumin. He then worked his way up the culinary ladder in New Jersey and Baltimore, as well as at the Capitol City Club and Hyatt Regency, both in Atlanta.
In 1997, he was the pastry chef at the Caneel Bay Resort on St John USVI when the Great Chefs Television crew showed up to tape him for their Great Chefs of the Caribbean series for the Discovery Channel.
He moved back to the mainland in 2001 to New York’s Hudson Valley, joining the Mohonk Mountain House as executive pastry chef. In 2008 he obtained his Master Baker certification.
Recipes
Turtle Bay’s Chocolate-Banana Tart
Serving: 8 Print Turtle Bay’s Chocolate-Banana Tart By Great Chefs September 19, 2015 A filling that includes bananas and chocolate is tucked into pastry molds. When finished, the tarts are topped with white chocolate ice cream. Serve the tarts warm from the oven. Ingredients White Chocolate Ice Cream Egg Yolks – 5 Sugar – 1 […]
Frozen Mango Soufflé
Serving: 8 Print Frozen Mango Soufflé By Great Chefs September 17, 2015 Mango soufflés are frozen into tall cylinders, and set in tuile cookies shaped to fit around them. Begin a day ahead so that the soufflés have time to freeze. If fresh mangoes are not available, look for frozen mango puree in your market’s […]