Chef Chat: Austin’s Yolanda Diaz on Her “Latin Heat”

Pastry chef Yolanda Diaz whips up hypnotic desserts at downtown Austin’s Prohibition-style restaurant and cocktail bar Péché and its island-themed sister bar, Isla. An Austin native, her culinary education came from Le Cordon Bleu in Austin, but also from working in Washington, D.C., and traveling, working and eating her way through Europe — specifically, two and a half years working in France as well as traveling to Italy, Spain, and Belgium.

Diaz’s creations combine unexpected flavors and textures. A prime example is her vanilla lavender crème brulée with white chocolate macarons at Péché. Those at Isla are Caribbean-influenced and play with similarly elaborate combinations. She’s currently serving a pineapple upside-down cake with toasted coconut sorbet and rum dulce de leche with a Rum 151 flame, as well as spiced churros with chocolate pot de crème, curry mallow fluff, and toasted coconut.

We spoke with Diaz about her inspirations, background, and interests outside of work. Read on. [pagebreak]

TheLatinKitchen.com: We heard that a lot of your informal education comes from working in France and traveling around Europe. How did that experience change your approach to pastries and desserts?

Pastry chef Yolanda Diaz: My experience in Europe was amazing. The best way to really grasp anything, especially in a foreign environment, is to be thrown right into it. I was garde manger when I worked abroad, but helped the pastry chef. Just the organization of the kitchen and the experience as a whole really put a lot of perspective into place. The flavor profiles are something that I learned in Europe mostly. It all reminded me of being an artist with a canvas.

TLK: How does your Latina heritage influence your desserts? Are there any techniques or ingredients you learned about as a child that you still draw on today?

YD: My Latin background honestly helps me with the passion I have. The “Latin heat,” as I’d call it, haha! Honestly, I work mainly within the guidelines of French techniques, but when it comes to using childhood flavor in my desserts, I think it would be the use of different spices and fruits. 

TLK: What are your earliest food memories?

YD: My earliest memories of food are when I was seven. My father taught me how to make breakfast for us. Growing up, I would help my mother and grandma cook. I’m half German, so a bit of a different flavor growing up. [pagebreak]

TLK: What’s it like to be a woman working in a male-dominated profession?

YD: Being a woman in this industry is not easy — well, at least not at first. I have grown a very thick skin and a very “dirty” sense of humor. I feel a lot of women chefs I have worked with have experienced a list of obstacles, but when it comes down to it, we are just as capable as men and stronger for doing so.

TLK: What’s your go-to meal when you’re at home and wanting something easy and satisfying?

YD: My go-to meals are large salads or spaghetti and meatballs.

TLK: Where are we likely to find you on your days off? 

YD: On my days off, I’m hiking, kayaking — anything outdoors. I also enjoy going to the theatre to see ballets and plays, visiting museums and traveling with my partner. My hobbies are painting, drawing, and creating — I’m a DIY enthusiast. [pagebreak]

TLK: What was the craziest thing that happened to you while you were traveling and working abroad?

YD: I’m happy to say that nothing really crazy happened to me abroad. Closest would be having an emergency surgery. Thank goodness for universal European health care!

TLK: Your menus at Péché and Isla seem to involve a lot of flavor combinations. What’s your process for developing a new dessert? Do you have a good sense of what flavors will go together, or is there a lot of trial and error?

YD: Developing menu ideas is based on seasonal ingredients and what the trend is. Also, what I feel like experimenting with — playing with my food really! I’ve grasped the flavor profiles over the years.

TLK: Do you have any new projects or events you’re working on that you’d like to share?

YD: My future projects consist of opening a B&B, and being a gardener and living off my land. A possible nonprofit project with my partner incorporating both of our passions … you’ll have to stay tuned!