When pastry chef Antonia Kane learned that she was nominated for a James Beard Award for her work at COURSE earlier this year, she was genuinely shocked. “I never thought that would happen to me,” she says. The famously humble Kane, who trained at the Arizona Culinary Institute, took her first job at Tarbell’s before stints at renowned California restaurants Flour + Water, Le Marais Bakery and Tartine. She returned to Arizona in 2020, landing at Valentine and then COURSE. Kane is currently working at Essence Bakery and sharpening her bread-baking skills. “I’m trying to learn as much as I can.”
Do you have a favorite holiday food memory?
My great-grandma always made biscochitos in between Thanksgiving and Christmas. It’s a soft, crumbly cookie, with cinnamon sugar, allspice and cloves. She made cutouts of little stars. You could walk into her house and the aromas would just overcome you.
What’s your favorite ingredient to cook with?
Fresh fruit that’s in season. I love the natural flavors. I feel like the ingredients need to be respected to let their true colors shine. I let strawberries be strawberries. All of my recipes are very simple and straightforward. I like nice, clean ingredients.
What did you do after learning about your James Beard Award nomination?
After I got off work, I bought a bottle of mezcal and went to COURSE [run by fellow James Beard Award nominee Cory Oppold]. They were already partying over there.
Can you share your future plans?
My husband and I plan to open a bakery, but we’re starting out slow with pop-ups. We already have a name – Kave Bakery.
