“I’m thankful to have worked with so many talented women and hope we’ll continue to see more females work in our kitchens and restaurants.”
BC: Tell us a little about your journey to your current position.
LB: I’ve had the opportunity to work at some of San Francisco’s finest restaurants, teach at the CA Culinary Academy, and owned my own restaurant and bakery, Baker & Banker. I met Adam Jed, Co-Owner of Bluestem, many years ago when we worked together at Postrio and Bix. I was excited when he reached out about the opportunity to create the dessert menu at Bluestem with him and his wife and Co-Owner, Stacy Jed. At Bluestem, we offer a selection of classic American desserts that are seasonal, playful, and delicious!
BC: How do you think your restaurant delivers a different experience to guests, and how are you a part of that vision?
LB: We put a lot of emphasis on fun, delicious, and decadent desserts. We recently launched a completely new dessert menu and the Simpsons inspire the names of the desserts. Think D’Oh Cookie Dough and Yellow Fatty Beans & Peanut Butter Bacon. Bluestem’s savory menu is balanced with a dessert menu of reinvented classics that play on American nostalgia and incorporates seasonal ingredients.
BC: Tell us about the first moment in your career when you felt truly proud?
LB: The first time a guest smiled and said my dessert made him happy!
BC: Your three go-to wines?
LB: Lambrusco, sparkling rose, and rose!
BC: Where do you go for inspiration? Similarly, who do you go to for inspiration?
LB: My husband, Jeff Banker. He always has amazing ideas for new desserts!
BC: Do you think there is something that women uniquely bring to this industry? How would you describe that?
LB: I think we bring a nice balance to the work place overall, as well as to the menu.
