Washington State Chef's

Member Spotlight

Member Spotlight - March 2012

Hilde Korsmo

Favorite Quote

"A friend should be a master at guessing and keeping still: you must not want to see everything." -Friedrich Nietzsche


Hilde holds a Culinary Arts and Hospitality Management degree from a College of Culinary Arts in Salzburg, Austria, where she graduate at the head of her class, and obtained advanced certification as an apprenticeship instructor. Over the past 20 years Hilde has held a variety of positions in Austria, Italy and the US, ranging from restaurant and bar manager, catering director, and banquet manager. Hilde owned her own catering company specializing in European desserts before joining Bellingham Technical College as their adjunct pastry instructor in 2006. Hilde since has joined Bellingham Technical College as a tenure track instructor in pastry and culinary arts, and has completed her Certification as  Culinary Educator and Certified Working Pastry Chef with the American Culinary Federation in 2011. Hilde currently is working towards the bragging rights for the Western Regional Pastry Chef of the Year title.

In 5 years I would like to:

Create an advanced pastry program at Bellingham Technical College. I want to develop and implement an accredited pastry degree program at Bellingham Technical College.


My goal is to lead our Knowledge bowl team to win at Western Regional Competition.

What the ACF means to me:

The opportunity to stay connected to professionals in the fields who continually strive to nurture the future chefs and food enthusiasts. It helps hold me accountable as an instructor and chef in an ever changing field. The ACF and what its stands for is a platform for supporting and developing current and future culinary students.

View her favorite recipe below…

Favorite Recipe


Meringue Ingredients:

  • 3 egg whites
  • 20 g pineapple powdered sugar


Creaming method:

  • 70 g softened butter
  • 70 g pineapple powdered sugar
  • 3 yolks
  • Powdered vanilla sugar to taste



  • hand mixer
  • small bowl for mixing
  • spatula
  • scale
  • 7 “ round cake form
  • canola oil spray
  • almond flour for dusting
  • Small container
  • spoon
  • 2.5” round cutter for portion control



  1. Pre-heat oven to 350F or even up to 375F to speed up the process
  2. Mix Meringue first – save pot / spatula


Cake Ingredients:

  • 90 g poppy seed
  • 10 g almond meal
  • ½ shot of Stroh rum


Glaze Ingredients:

  • Lemon Mayer – powdered sugar water glaze, as needed



  1. Pre-heat oven
  2. Dust your cake form
  3. Cream butter, sugar, and yolks until pale yellow look
  4. Add poppy seed and almond flowers – mix briefly just to incorporate the four
  5. Add rum – mix briefly
  6. Fold in Meringue in two to three steps
  7. Pour in cake mold, spin mold to achieve even filling
  8. Bake for about 20 minutes or until set and sides start to release from pan
  9. Cool in pan just slightly (goal to serve warm cake)
  10. Cut portion with circle cutter in pan
  11. Glaze
  12. Use small off-set spatula to remove poppy seed cake for service