Today we’d like to introduce you to Bridie McCulla.
Hi Bridie, please kick things off for us with an introduction to yourself and your story.
My formal education centered on languages and linguistics, with a focus on Italian and French, and I could not have predicted that life would lead me into the realm of professional baking. After time spent living and working in Tuscany, I felt the kitchen calling… rather than tackling the culinary industry through formal training, I have learned through hands on kitchen experiences. Over the course of a decade and a half in the culinary world, I have worked my way up from a very green pastry cook to Executive Pastry Chef for the Liberty Restaurant Group. My team and I create a wide array of baked goods and breads for our five-unit restaurant group. This includes seasonally-inspired traditional American treats in our two scratch bakeries (Northside Social and Northside Social Falls Church), rustic desserts with an Italian flair and a more elegant bistro-appropriate selection for The Liberty
Tavern and Lyon Hall respectively, and treats with a seasonal, Southern touch for The Falls.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I have had the good fortune to work with strong, inspiring mentors who have taught me by example how to lead a team and develop excellent menus. As my role evolved into one of management, I discovered that leading people is both the most rewarding, and at times, one of the most complex and challenging parts of a pastry chef’s job. My program is nothing without its individual team members, and this knowledge always stays forefront in my mind.
Appreciate you sharing that. What else should we know about what you do?
My dishes almost always feature an unexpected flavor component. Chamomile ladyfingers in a caramel apple tiramisu add elegance. Earl grey tea in a dried blueberry scone turns out to be the perfect accompaniment. Salty pretzel crumble adds just the right crunch to traditional carrot cake. I am always challenging my clients to expand their comfort zone when it comes to taste, flavor, and expectations.
Contact Info:
- Website: https://www.libertyrestaurantgroup.com
- Instagram: bridiemcculla
