Custom House Tavern executive pastry chef Bryce Caron has been tapped to take the recently vacated pastry post by Patrick Fahy at Blackbird. Prior to this move, Caron has spent time in the kitchens at BLT Steak in New York, Naha and ... Blackbird.
Caron initially joined the Blackbird team in 2007 as the pastry sous chef, where he also helped develop seasonal cocktail menus, according to StarChefs. Caron's traditional pastry background in French technique paired with his creative use of fresh ingredients should easily marry with Blackbird chef de cuisine David Posey's seasonal menu.
Caron didn't want to "give away any of my secrets" as far as how he'll overhaul the pastry menu, but said he has learned how to subtly use modern techniques without using any "magic white powder" to enhance his desserts.
"The term 'savory dessert' has become overused in recent years," Caron said. "I prefer to think of my goals as integrating continuity between Posey's kitchen and my own. I certainly have my own style, but I'm looking forward to helping make seamless transitions between every course."
Caron said one of the things he's most looking forward to about working with Posey and exec chef Paul Kahan is the challenge. "Paul, Posey and I have three different palates and I am excited to hear their input," Caron said. "When any chef tastes a dish, he has is own ideas about its direction. Having these conversations is not often easy, but they're still immensely enjoyable."
While Caron will move over to Blackbird later this month (his last day at Custom House is July 22), he will return to Custom House on August 4 to participate in the Swig & Swine event featuring chef Perry Hendrix, mixologist Adam Seger and four other guest chefs. He added that his time at Custom House really helped him step up his game and understand the business side of a restaurant. Custom House is currently looking for someone to replace Caron, but no one has yet been hired.
Bryce Caron [Photo: Custom House Tavern]