Chef Michele Esposito Brown

Professor of Culinary Arts

What book are you currently reading and what is your favorite book of all time?

At the moment I am not reading one book, but about seven. “Demolition Desserts,” “On Baking,” “The Professional Chef,” “Professional Baking,” “The Professional Pasty Chef,” “The Art of Dessert” and “Professional Cooking.”

Books that changed my life would be anything from Kurt Vonnegut, the Sedaris family, “Glass Castles” and Al Franken’s’ “Why Not Me?” a fictional romp through a presidential run. Favorite baking books would be “Bakers Manual” and “Bettina’s Best” series.

In your profession/area of study/discipline, who is your foremost influence and why?

There are several major influences that have touched my career. When I was a new pastry cook in New York, I had the pleasure of working with Jacques Pepin at the Russian Tea Room. I did not realize how much his patience, humor and quiet authority impacted my view of chefs in the kitchen and the art of teaching until many years later. His friend and my pastry chef at Prunell, Michel Keller, let me know on no uncertain terms, we all need a hobby outside the bowels of the kitchen.

Julia Child, Peter Kump, Lars Johansson, Michael Meehan, Henry Barone, Karl Hass and Martin Schmidt all taught me to be relaxed in the kitchen and not to be afraid to share information with others be they students, associates or clients.

What would your last meal be, if you had the choice?

My last meal would consist of my mother’s spidini, summer rolls with peanut sauce (from Parkland Hospital), my angel hair pasta with caviar, Bob Torio’s mustard crusted liver, seared foie gras from NoSomKing, the kebab from Ester’s Steak House, my sister’s baby spinach salad with lemon dressing, roasted beets, garlic roasted brussel sprouts and to finish -- champagne, my grandmother’s pound cake, my other grandmother’s lilly cookies and Aunt Flo’s bow cookies. Forgot the chocolate -- Burdick Chocolate’s mice.

What do you like about Collin College?

I like the accessibility of Collin College. The atmosphere is very professional and the culinary department has a very bright future.

Where did you receive your higher education/training?

I was trained at Johnson & Wales in Providence, Rhode Island, and have taken additional courses with Albert Kumin.

If you could lunch with three people (dead/alive, past/present, etc.) who would it be?

I had the good fortune to have a hot dog with Julia Child so that takes her off the list of luncheon guests. I would love to have lunch with writer David Sedaris, NPR’s Scott Simon and chef Anthony Bourdain. Conversation should be pretty, pretty good.

What are you most likely to do on a lazy Sunday afternoon?

A lazy Sunday would consist of some baking, some cleaning and a sporting event of some kind to either go to, listen to or have on the television.

What is your favorite pastry that you invented yourself?

My favorite pastry I invented was the S’mores Tart for Tupelo Honey in Sea Cliff, New York. Its just a few ingredients, utilized to their fullest extent!

Where did you grow up?

I grew up in the suburbs of New York and Chicago. There were lots of family around and lots of fun with my friends. When I was a kid, we’d go outside in the morning and stay out until dinner time riding our bikes, playing games and getting into trouble.

What were the circumstances behind your proudest moment?

My proudest moment professionally was when I sold my business. I knew I could run my own place, I was selling it to a great cake artist and I could spend my time on my family and teaching. It’s very satisfying to be responsible for something you made yourself and could see to fruition. Personally my proudest moments are with my family, we are on a never ending adventure!