Page 72 - PC Living Jan-Feb 2017

Interview with Chef Paul AlbrechtDESSERT AT LAST BY VAL SCHOGERAtlanta Magazine described him as an iconic chef known for his modesty, professionalism, and good humor. Southern Seasons Magazine called him a legend. Zagat named himthe godfather of Atlanta cuisine. He was seen on Discovery Channel’s “Great Chefs,” and he has orchestrated dining experiences for personali es, stars, and royalty.Chef Paul Albrecht has remained humble. With a traditional German culinary education and more than 40 years of culinary excellence in several of the most exclusive hotels and resorts in Europe and the United States and later with his own ne dining restaurants, “Pano’s and Paul’s,” and “Paul’s,” he has made his mark on the culinary industry.Pushing retirement musings aside, he recently agreed to help excel the restaurant operations at the completely revamped Panama City Holiday Inn, owned by former business partners and friends, the Hilton family. With a new Mediterranean-inspired restaurant and lounge, the Bellini Cafè, aptly named for the sparkling Italian cocktail, o ers much inspiration for Chef Paul’s creations.During our interview, he shares wisdom sprinkled with humor accompanied by a large batch of delicious desserts that inevitably is our takeaway.PC Living: In a recent newspaper article you admitted to having a sweet tooth.Chef Albrecht: That's right. I have always had a love for sweets. I remember my mother baking delicious Viennese pastries. I started an apprenticeship in Austria at a young age, I was 14. The chef had me work in the pastry shop for the rst six months. I was excited about the job. To this day, I love making pastries, breads, and special cakes.PC Living: Who is the most famous person you have made dessert for? Chef Albrecht: It was chocolate mousse cake for John McEnroe. It was his40th birthday.PC Living: Which are your preferred ingredients or recipes and what are your plans for the Valentine’s Day dessert menu?Chef Albrecht: The hot sou és are not any longer in vogue. Here in Florida I like to use citrus fruits, perhaps, and fresh fruits. For Valentine's, obviously, everyone likes Crème Brulee and my specials include a Crème Brulee,heart shaped, with a pistachio crunch and raspberries. We will also have a chocolate hazelnut cake with raspberry sorbet. Another favorite of mineis the almond cookie basket with fresh fruit, Grand Marnier and raspberry sauce and lastly, we have a strawberry napoleon with thin layers of almond cookies and whipping cream and we will also have a few gluten free choices.72 • January - February 2017 • www.PanamaCityLiving.com