Issue link: http://www.e-digitaleditions.com/i/1314457
170 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 1 F irst-century Roman gourmand Apicius coined the phrase: "We eat first with our eyes." Although there's scientific proof behind his assertion, he certainly never gazed upon pastry chef Michelle Lee's latest creations. Bringing Stephen King-level gore into the national spotlight, Lee advanced to the finale on Food Network's "Halloween Baking Championship" that wrapped up Oct. 26. While she didn't win (missing out on the $25,000 prize), Lee impressed the judges with horrifying 3D demon doll cakes, severed-limb desser ts and vampire buffets. All this from a mild-mannered, sweet-as-pie chef who spends her free time baking for social causes (including the nationwide movement Bakers Against Racism) and suppor ting get-out- the-vote initiatives. She's a rare pastry chef that even encourages kids to brush their teeth. The network reached out to Lee last summer following her pandemic- related layoff from InterContinental the Clement Monterey, and she couldn't pass up the opportunity to celebrate her favorite holiday. "I love making gory desserts," says the classically trained chef who's worked for the likes of Joel Robuchon and Michael Mina. "I never get to make them because people don't want to eat something that looks like a rotting maggot-infested brain, which is understandable." Lee's Food Network appearance allowed the tender-hearted, socially woke chef to unleash her savage side. Yet she elevated the show with her humor, wit and sheer talent. Even the judges hated to see her go. "We love your talent, your energy and we just love you," said an emo- tional guest judge Zac Young. Q: Describe the experience on Food Network. A: It was mentally and emotionally exhausting. The 'bakes' were OK; I'm used to working and performing with kitchen stress. But what I felt between the bakes was unexpected and overwhelming. I constantly overanalyzed my work and strategies, worried about the challenges to come, and how the producers would edit footage and por tray me to the world. Q: You've participated in your share of bake sales to help social causes. Why are sweet treats such a good fit for this? A: Bake sales have a long history of being a popular way to fundraise on a small scale. Asking people to donate money to a cause is one thing; giving them a pastry or a cake in return sweetens the deal. Q: How do you feel about the future of the restaurant industry? A: I fear we are going to lose so many of these businesses that have been a source of celebration and enjoyment. It's tragic. The silver lining is that we are at a crossroads and have an opportunity to re-invent the tra- ditional restaurant model and make it more sustainable. Q: Who most influenced your decision to become a chef? A: My parents! My stepdad (who I call "pa") critiqued restaurants under the pen name Martin Mersault for the Monterey Herald when I was young. He would encourage my sister and me to invite friends along to dinner so we could order as much food as possible. It was amazing. My mom is a phenomenal cook, and I grew up watching Julia Child, Graham Kerr and Martin Yan, so I was always around food. But I never thought about becoming a chef until I was 25, managing an AmeriCorps volunteer program in Los Angeles. Chef Michelle Lee's Sweet Life Local Pastr y Whiz on Food Networ k B Y M I K E H A L E