Becky Kastelz


Corporate Pastry Chef, Herringbone, Searsucker

Past: Moody Gardens Hotel and Convention Center (Galveston, TX), baking and pastry instructor at The Art Institute
Studied at: Houston Community College

What is the first recipe you ever baked?
Oatmeal cookies. I was probably about seven and was stirring everything together by hand with a wooden spoon. I was gradually adding the oats and the dough was getting pretty stiff, but I forgot to add the last half of them. The cookies did not turn out so great!


What’s your go-to dessert?
I love Devil’s Food Cake. It’s moist and so rich, and pairs well with different frostings and fruits.

What are some of your favorite flavor combinations for desserts/baked goods?
Strawberries and mascarpone; maple, apples, and pecans; lavender and blueberries.


What inspired you to become a chef?
love feeding people. Pastry is so exact, but it also is very creative.

What advice would you offer to anyone looking to start a culinary career?
Be prepared to work hard. TV chefs make it look easy, but this is a field built on long hours, hot kitchens, stressful services, and sore bodies. But if you love it, you won’t be happy doing anything else.