Home Baking With a Passion

Cupcakes infused with bourbon, buttery Madeleines, and chocolate delights… This from a professional pastry chef, yes? This is from a financial consultant, amateur home baker with a passion for fine flavors and textural balance. “Baking is a creative stress release,” says baker extraordinaire, Andrew Keen.

Keen, a financial consultant with a major government contractor, holds degrees in international relations from the College of William and Mary, and managerial finance from Cornell University. He is a bow tie aficionado. I first noticed Andrew while attending William and Mary Alumni Association events. His crisp, precise turnout always left a great impression. . . With Facebook and Instagram, Andrew has revealed his many interesting facets and passions. One of his recent posts announced his participation in the Great Chocolate Showdown  on Canada Food Network.

The Great Chocolate Showdown premiered on Tuesday, February 4. On the show, ten home bakers compete to be “crowned the ultimate Great Chocolate Showdown champion.” Three judges mentor and evaluate every creation. The judges are Anna Olson, Cynthia Stroud, and Steven Hodge.  Andrew, creative, precise, and passionate, will surly give the other contestants a good run.

How did a home baker and government consultant gain a spot on a major network competition? “My Instagram posts captured the attention of the show’s producers,” Andrew told me. The photography of his creations rivals professionals’ shots and the items beckon the viewer to gain a pound or two.

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Asked how he developed an interest in baking, Andrew told me he has been baking since his undergraduate years at William and Mary. “When I finally got a kitchen large enough for a stand mixer, I started experimenting.” He likes to bake what he thinks is “delicious and interesting.” Does he do it for profit? No, “I bake whatever I like then I give it away.”  Who are the lucky recipients? “Friends, family, and co-workers,” said Andrew.

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A complimentary passion for Andrew is fine whiskey, bourbon, and Scotch. His passion sprang from his visit to Kentucky where he experienced the home of fine whiskey. While visiting the Makers Mark facility, he sealed his own bottle with the red wax drip.  He has approximately 25 bottles of scotch, whiskey, and bourbon. “My love of whiskey led to my baking practice,” said Andrew.

“Bourbon is most durable for baking. It is a natural fit for baking because its flavor comes through better,” said Andrew. He has tried scotch and whiskey but found them less compatible for baking.

Whiskey, Scotch, and bourbon are not synonymous. The main differences between Scotch and whiskey is that Scotch is made in Scotland from malt barley. Whiskey is made in the USA, primarily in Kentucky, and is distilled from corn. Bourbon and whiskey are differentiated by their  process. To be considered bourbon, the grain mash must be at least 51 per cent corn, contain no additives, and be stored in charred oak containers.

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Andrew’s Bourbon Cupcakes have become his signature product. He enjoys experimenting and shared,  “Adding more bourbon does not add to the flavor.” I asked Andrew if he sees himself a chemist or an artist. “That is the discussion now – should cooking be scientific or more just seeing what works,” explained Andrew.

“I like to see what works. I am deliberate with how I work. I make small changes and see what I like. I keep notes and evaluate based on the last effort until I arrive at the desired flavor,” Andrew told me. While flavor is a key factor in his baking, the texture is as important. “It is really the package of smell, look, taste and texture and how the ingredients interact to create the right balance,” he continued.

Andrew comes from a close family where his father enjoys baking pies, and his mother baked M&M cakes for his school celebrations. His sister’s gluten allergy helped inspire his gluten-free experimentation. “Gluten free flour makes some baking better,” he told me. His family is his taste testers and the recipients of many of his creations.

Andrew described his kitchen, “It is a condo kitchen with room on the counter for my four and a half quart stand mixer. I use an electric oven but hope for a gas oven in my next kitchen.

Of his experience on the Great Chocolate Showdown, Andrew shared, “I learned a great deal from the competitors and the judges. There are so many ways to work with chocolate to create tantalizing desserts. I learned secrets that I can employ in my baking practice in the future. To be mentored by the great bakers, Anna Olson, Cynthia Stroud, and Steven Hodge, was a dream come true. They gave me many ideas and ways to grow. The competition demanded that I grow very quickly and bring my A game. I enjoyed the experience a lot.”

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Asked what his favorite baking format is, he told me, “Hand-helds, small format desserts are what I enjoy most. I think of it as ‘edible art.’ Eat first with our eyes.”

A secret he shared, “Beat batter just enough to get all ingredients moist. Don’t over-beat.”

Best of luck, Andrew! Keep posting your magnificent creations – your creations are indeed, works of art.