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Chef’s Corner: Jayni Wunderlich

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Chef’s Corner: Jayni Wunderlich

Our regular profile of one of the outstanding chefs in the Fox Valley - including recipe!

Jayni Wunderlich, 26, has quite the history with all things sweet. Her parents, Robert & Beckie Untiedt started Graham’s Chocolates, Ltd. when she was only 3 years old, so it would be fair to say she grew up around chocolate. It was in her blood. Now, as an adult, she manages the pastry kitchen at their newest endeavor, Graham’s 318 Coffeehouse in Geneva, voted Best Independent Coffeehouse by West Suburban Living Magazine this year.

 

Ever since she can remember she was helping out at the shop, working all the festivals, scooping homemade ice cream, and even dipping some chocolates from time to time in the kitchen. As soon as she was old enough, around age 13, she began working behind the counter at the shop after school and on weekends. She loved being a part of the business. She went to different RCI events with her dad and traveled to many different chocolatiers all over the country and developed a sophisticated palate.

 

She graduated from Columbia in Chicago with a bachelor’s degree in Graphic Design/Advertising Art Direction, with the hopes to use her gifts at the shop. After graduation, she had an opportunity to apprentice in pastry making at Burdick’s in New Hampshire, one of the best chocolatiers in the world, as well as an amazing pastry mecca. So she moved to east coast and trained under the owner, Larry Burdick and his amazing Executive Pastry Chef, Michael Klug. She fell in love with pastry there and when her family began thinking about opening a coffeehouse in Geneva to use her talents, she decided it was time to move back home.

 

Graham’s 318 Coffeehouse is in its 4th year of business, and her pastries and confections have helped to make it a wonderful place to come morning, noon & night. In the morning you can have a fresh baked almond croissant, chocolate chip cookie or even a bacon, egg & cheese muffin. For lunch you can enjoy a hot soup, specialty salads and even a variety of sandwiches made on freshly baked bread. At night, you can bring the family or even a date and share a chocolate fondue with homemade marshmallows and pound cake or a slice of her famous Chocolate Awesomeness cake.

 

There are many people who have helped her to be successful, her wonderful staff and two wonderful Pastry Chefs and mentors, Chef Betsy Sanchez, who works part-time at the coffeehouse as a consultant has taught her so many different techniques and wonderful recipes & Chef Joshua Johnson, an incredible friend that teaches at the French Pastry School.  Jayni loves working with her family, and now her sister, Maddi Foote works at the shop as well. When she’s not hard at work kneading bread or updating the store’s website, she enjoys spending time with her new husband, Matt, and going to Bear’s games!

 

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Apple Cake

 

Makes 1 Cake

 

1 1/2 C. Soybean Oil

2 C. Sugar

3 Eggs (beaten)

1 Tbsp. Vanilla

3 C. Flour

1 tsp. Baking Soda

1 tsp. Salt

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

2 1/2 C. Apples-peeled, cored & diced (about 2 big apples)

1 C. Chopped Walnuts (optional)

1 C. Raisins (optional)

 

Directions:

Preheat oven to 350°F. Grease a bundt pan. Beat together oil, eggs, vanilla & sugar with a wire whisk in a small mixer. Sift together the flour, baking soda, salt, cinnamon, & nutmeg. Add by hand with a spatula to the egg mixture. Stir in apples, nuts & raisins. Pour into the prepared pan and bake for about 90 minutes or until a fork or toothpick comes out clean.

 

Optional Cream Cheese Filling: 1/2 lb. Cream Cheese, 1/4 C. Butter, 1 C. Powdered Sugar & 1/2 tsp. Vanilla. Mix ingredients in mixer with paddle until creamy. After cakes are cooled, cut cake in half horizontally. Spread the icing in the middle and reattach the top. Dust with powdered sugar and serve!

 

 

 

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