WASHINGTON (AP) — One flight down from Blue Duck Tavern’s contemporary American-style dining room, executive pastry chef Naomi Gallego opens the steel door to one of the kitchen’s many appliances. She wrinkles her face, shoos away some smoke and places a 2-inch-deep hotel pan filled with yogurt into the smoker.
“I just need to set my timer for 15 minutes,” says Gallego, who has been the pastry chef at the 24th and M streets Northwest restaurant for a year. After 15 minutes, Gallego checks on the yogurt and sees a yellowing on the skin — that’s how she knows it’s working.
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