Biography

"Organically Delicious is the creation of Lynette Pflueger, professional Pastry Chef.

Lynette first noticed her interest in food after her high school graduation and first trip abroad. After years of working in the industry she can now trace her love of food and cooking to her childhood. Brought up by ameteur chefs her knowledge of food from how it is planted, nourished, and harvested, to cooking methods and flavor combinations began with her Mother, Father, and Grandmother. Lynette remembers the spring sowing of fruits, vegetables, and herbs; as well as the care which these plants require through the spring and summer. The autumn brought harvest time when the fruits of the summers labor were at their peak. The house would be filled with apples, plums, rhubarb, corn, potatoes, onions, scallions, raspberries, beans, peas, tomatoes, mint, parsley, oregano, and basil, all home grown and organic. Lynette remembers her Father to be an adventurous planter and some years they had such crops as popcorn, sunflower seeds, squashes and gourdes, pumpkins, even lemon and lime trees. In addition the the home grown produce the family spent weekends picking wild huckleberries, fishing, and hunting for game. Being from the Pacific Northwest the fish, venison, elk, turkeys and phesants were plentiful and Lynette had her part in the processing of such game once it was brought home.

All summer long produce would be ripening and Lynette learned cooking and preservation techniques such as drying and canning from her Mother and Grandmother. Fruits were made into jams, jellies, and butters, or dehydrated for use as healthy alternatives to fruit snacks and roll ups. Lynette learned most of what she knows about baking bread from her Mother, who at one time used to bake all the family’s bread at home. Her Grandmother taught her priceless amounts of information about baking, confectionary, and pastry making.

But it wasn’t until Lynette began experiencing other cultures that she realized what could be done with the knowledge and experience she had gained. After high school Lynette attended college but dreamed of traveling and began to focus her energy on this goal. When the opportunity came up for Lynette to study for a year in Sydney, Australia, she took it. While abroad Lynette realized what she wanted to do with her life. What better way to make a career than to create beautiful and delicious food! Upon her return to the United States Lynette enrolled in the Culinary Arts program at The Art Institute of California in Los Angeles.

Since attending the Art Institute Lynette has held positions such as Baker and Barista for Muddhouse Coffee, Northridge, California; Assistant Pastry Chef, The Geisha House, Hollywood, California; Shift Supervisor, The Coffee Bean and Tea Leaf, Santa Monica, California; Assistant Baker and Pastry Chef, Club Med Sandpiper, Port St Lucie, Florida; Bakery and Pastry Manager, Club Getaway, Kent, Connecticut; Assistant Pastry Chef, Riviera Country Club, Miami, Florida; Executive Pastry Chef, La Goulue – Christian Delouvrier, Miami, Florida; Pastry Chef de Partie, Fontainebleu Hotel, Miami, Florida; Executive Pastry Chef, Sante Restaurant and Charcuterie, Spokane, Washington; Chef Instructor, The Kitchen Engine, Spokane, WA; and Executive Pastry Chef, Chef Mavro restaurant, Honolulu, HI. In addition to all this professional baking and pastry experience Lynette practices her Culinary knowledge in her spare time in her home kitchen.

Lynette believes in using seasonal, locally grown, organic products as well as the highest quality ingredients in her cooking and baking. She believes as professional chefs and home cooks we should be looking out for our environment and future generations. The knowledge Lynette has and hopes to gain is valuable and she hopes others take the same interests to heart as she shares her experiences with them through Organically Delicious. "