Meet Chef Jacqueline (Jackie)
Jackie is the mastermind behind all desserts at Atlas properties. To specify, she is responsible for every restaurant’s creation of desserts including Maryland, Texas, Pennsylvania, and Florida. She grew up baking in her home back in Connecticut and decided to pursue baking in her career. She eventually moved to Washington D.C. and lived there for 9 years while working with desserts in different restaurants. Currently, Jackie has been with Atlas for about 4 years. She and her small dessert team work to create desserts for numerous properties.
Caramel Apple Profiterole
Apple Butter, Dulcey Crunch, Cointreau Caramel
This apple-themed dessert is perfect for the Fall season. Jackie wanted to utilize fall flavors with a French influence in this seasonal dessert for Monarque. Cointreau is a French liquor that is incorporated in the caramel sauce. The orange essence in the Cointreau brings out warm holiday flavors paired with the apple butter. The fruity flavors are then complimented with the sweet flavors of caramel and vanilla.
Peanut Butter Candy Bar
Milk Chocolate Ganache, Banana Caramel, Peanut Butter Anglaise
Chocolate and Peanut Butter lovers, this dessert is perfect for you. Fork into this elevated candy bar at Bygone and enjoy flavors of chocolate, caramel, and peanut butter. This is served on top of a shortbread cookie with vanilla ice cream. Jackie is proud of this dessert not only for the flavors and intricate plating. This dessert holds good memories for her because this was the first collaboration she had done with her Sous Chef, Cassidy. The two had a good time creating this dessert and Jackie loved that this was their first project together.
Matchamisu
Mascarpone Mousse, Passion Fruit Jam
This is the only dessert Jackie has made that features matcha. Made for Azumi (Houston), this matcha dessert is served in a masu box which is a nod to Japanese culture. Jackie values incorporating the culture of the cuisine into the desserts she makes for restaurants. She took the concept of tiramisu and found a way to use high-quality matcha for layers of flavor. Jackie wanted to finish this dessert off with height and even added white chocolate molded into a bamboo stick as garnish.
Ichigo
Vanilla Tofu Cheesecake, Strawberry Sake Coulis, Strawberry Crumble, Calamansi Granita
This was the first dessert that Jackie brought to Azumi (Baltimore) and it has stayed on the menu for quite some time. Just like the matchamisu, Jackie wanted to be mindful of Japanese culture when creating this dessert. This is captured through the usage of the tofu for the cheesecake and the sake in the strawberry coulis. You read that right, this is a tofu-based cheesecake. Jackie was inspired to go beyond traditional desserts and find fun ways to include ingredients like this in dishes. There is a reason why Ichigo is so popular, you have to try it for yourself!
Marquise
Peruvian Dark Chocolate, Sesame Tuile, Shiro Miso Gelato
This dessert is what Jackie considers one of the projects she spent the most time on to try and perfect. This Azumi (Houston) dessert was a creation that Jackie and Azumi’s Chef Timur had gone back and forth on. The idea for this dessert was the pairing of sesame seeds and chocolate. The nutty flavors from the sesame seeds complement the sweetness of the chocolate. There were a lot of ideas for how to create this concept followed by multiple trial-run desserts. Then finally, the marquise was perfected.
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