Quarterly Newsletter Published by Michael's Cookies, Inc.

Spotlight On The Stars

Olivier Carlut
Executive Pastry Chef

Olivier Carlut, who was born and raised in Paris France, has worked the world over gaining experience since completing his schooling 22 years ago in his chosen profession of pastry chef. He has represented his country in various culinary competitions at which he gained new insights into the world of pastries. He has also appeared in various television and cooking shows all over the world where he trained bakers and pastry cooks in this culinary art.

Moving in September 1999 to take the position of Executive Pastry Chef at the Hyatt Regency Kauai, which is located on the beach at sunny Poipu on the beautiful "garden isle" of the Hawaiian Islands, Chef Carlut has come full circle with the Hyatt Corporation since he started his career as Pastry Chef in 1988 at the Hyatt Regency Dubai.

From that first international position he moved to Thailand where he managed his own pastry shop. He then moved to the Guam Hilton as Executive Pastry Chef. After working in Colombo and in Taiwan Chef Carlut most recently worked as the Executive Pastry Chef in Seoul, Korea at the Lotte Hotel and the Seoul Club.

On Kauai Chef Carlut is gaining a reputation for creating exquisite Linzer Tortes, made with macadamia nuts from the islands rather than the traditional hazelnuts to lend a Hawaiian slant to this European dessert. The cakes are packed in beautiful small baskets that are handmade from palm leaves before being presented to lucky guests staying at the hotel. What a beautiful combination, an extremely talented Pastry Chef making delectable desserts to be consumed at this breathtaking hotel in paradise!

Recipe Round-Up

Nippy Three-Cheese Wafers
More a cracker than a cookie; just the thing to serve with a glass of wine. You can make the dough in quantity and keep the rolls frozen. Just defrost, slice and bake.

• 10 tbs. unsalted butter
• 6 oz. sharp Cheddar cheese, grated
• 3 oz. Swiss cheese, grated
• 1/2 cup fresh grated Parmesan cheese
• 1 tbs. Dijon mustard
• 3 tbs. beer
• 2 1/4 cups flour
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. cayenne pepper
• 1 cup finely chopped walnuts

Cream butter with Cheddar, Swiss and Parmesan cheeses until well blended. Mix in the mustard and then the beer. Sift the flour, baking powder, baking soda and cayenne pepper onto a sheet of wax paper. Stir the walnuts into the flour mixture. Add the dry ingredients to the creamed ingredients, mixing until blended. Divide the dough into three portions; wrap each portion in plastic wrap, forming a cylindrical shape. Twist the ends shut, pressing the dough toward the center of the roll to eliminate air pockets. Smooth the dough into neat rolls about 1 1/2 inches thick and 9 inches long. Chill overnight or at least 4 hours. Preheat oven to 350 degrees. Slice the rolls 3/8 inch thick and transfer the rounds of dough to three ungreased baking sheets. Bake until the wafers are pale golden at the edges, about 15 minutes. Transfer to a wire rack and serve slightly warm or at room temperature.

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