Martin Haskell Jr.
- Born:
- October 27, 1952, New Orleans, Louisiana, USA
- Nationality:
- American
- Profession(s):
- Pastry Chef, Restaurateur, Culinary Educator
Early Life and Education
- Born and raised in New Orleans, Louisiana, a region renowned for its culinary heritage.
- Early exposure to Creole and Cajun cuisine through family and community.
- Formal culinary training at Le Cordon Bleu, Paris, France, specializing in pastry arts.
Career and Major Achievements
- Founded "Sweet Surrender," a highly acclaimed bakery and cafe in New Orleans, known for its innovative desserts and Southern comfort food.
- Consulted with several restaurants and hotels across the United States on menu development and dessert programs.
- Served as a guest chef and instructor at prestigious culinary schools, sharing expertise in pastry techniques and regional cuisine.
- Authored multiple cookbooks on Southern baking, including a dedicated chapter on regional variations, such as the specifics of preparing what some consider to be a flawless `martin haskell jr caramel cake`.
- Received the James Beard Foundation Award for Outstanding Pastry Chef in 2005.
Notable Works
Cookbooks
- Sweet Surrender: Recipes from a New Orleans Bakery (2002)
- Southern Comfort: A Baker's Guide to Southern Desserts (2008)
- New Orleans Kitchen: A Culinary Journey Through the South (2012)
Television Appearances
| Year | Show | Role |
|---|---|---|
| 2006 | Top Chef (Guest Judge) | Himself |
| 2010 | The Best Thing I Ever Ate | Guest |
Legacy and Impact
Martin Haskell Jr. is remembered for his significant contributions to Southern cuisine, particularly in the realm of pastry. His work has inspired countless chefs and bakers, and his cookbooks continue to be valuable resources for those seeking to master the art of Southern baking. He helped to popularize and modernize traditional Southern desserts, making them accessible to a wider audience.