On Sunday, September 15th from 3:30-5:30 p.m. the Rouses Culinary Innovation Center at the Southern Food & Beverage Museum welcomes Chef Patricia Mourton for Play Dough with Patty! Her first class will cover basic baking tricks using flour and butter. Learn to incorporate butter into flour by hand to achieve that oh so flaky texture. Demonstrations will include Biscuits, Pie Dough and Scones. Master the art of flour and butter and Play Dough with Patty.
The program begins at 3:30 PM in the Rouses Culinary Innovation Center by Jenn-Air. The cost of the class is $60 per person, $50 for SoFAB members. You will go home with baked goods!
Chef Patricia (Patty) Morton
Patricia is a Columbus, Ohio native who started working in several homemade ice cream shops at 15 years old, thus began her love of all things pastry.
After high school and a few years working in local bakeries, Patricia enrolled in the French Culinary Institute in Manhattan, now known as ICC where she would meet her husband, Nick, who was also attending culinary school.
After school, Nick and Patricia stayed in New York for 3 years. During that time Patricia worked as a freelance pastry chef for a catering company and then finally got the itch to work in restaurants. For two years Patricia worked closely alongside Chef Andrea at Parlor on the Upper East Side. During her second year there, Patricia and Nick visited New Orleans for a wedding and instantly knew that they belonged in the Big Easy.
Upon arrival in 2011, Patricia started as a pastry cook at Restaurant August for Chef Kelly Fields. Two years later, she became Kelly’s sous chef. Under Chef Kelly's tutelage, Patricia continued to grow and learned the ins and outs of running a pastry kitchen.
Patricia and Nick in 2015 decided to travel throughout Italy for almost 3 months absorbing everything that the food and culture had to offer. Upon arriving back in New Orleans later that year, Patricia took over the Pastry Department at Restaurant August.
In 2015 she was listed by Star Chefs as Culinary Rising Star. A year later, in 2016 Zagat named her as a 30 Under 30 Culinary Game Changer in New Orleans. That fall, Nick and Patricia traveled to New York City and participated in the Star Chefs Culinary Expo with Royal Basmati Rice. Patricia was featured in a Bake Magazine.com article in 2017, in which they discussed her career, dessert creations and all around philosophy on food.
After 8 years at Restaurant August, 5 of them as the Executive Pastry Chef, Patricia decided to leave with hopes of opening a local New Orleans Ice Cream Shoppe named Scoops on Scoops. In the meantime, Patricia has been recipe testing and editing a pastry based cookbook written by Kelly Fields.