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From growing up in Harlem, where she learned the art of cooking from her mother, to earning a degree in mass media communications from Clark Atlanta University to surviving two robberies at a bank at which she worked, Chef Kierra Winters has lead a very colorful life. But it wasn’t until she left the cutthroat corporate world and listened to her lifelong sweet tooth that her world became “copper.” As the owner and operator of Philly-based Copper Desserts, Chef Winters is the heart and hands behind a delectable assortment of vegan and gluten-free cakes, pies, and cupcakes.
Decadent chocolate cake with coffee Inka icing, soft and moist cupcakes capped with a cascade of toasted shredded coconut, chocolate bourbon pecan pie that melts in your mouth, and red velvet cake that is as velvety as its name implies are just a few of the many scrumptious selections that keep local customers craving all that Copper has to offer. We suggest that you hop a plane to Philly right now to sample these goodies in person. If that isn’t possible, take a little trip to your kitchen and treat your taste buds to these recipes from Chef Winters herself: Chocolate Chip Squares, Amazing Apple Tarts, Blueberry Pecan Muffins.
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Chef Spotlight:
Chef Keirra Strayhorn Winters
Age: 27
Restaurant or company: Copper Desserts, LLC
Do you have companion animals? If so, can you describe them?
Presently, I do not have any animal companions. Although I do love them (animals of all kinds), sometimes they can be a lot to handle. Being a newlywed and an owner of two companies (the other is a skin care line), I am constantly busy and would not want to neglect my pets. I am, however, very fond of cats, and my husband likes Siberian huskies. So between the two, I am sure we will have an animal companion in the future.
How long have you been a chef?
I can honestly say from about the time I learned to cook, around age 12. My mother taught me well. Like most children, I had an affinity for sweets, which helped shape my decision to start my dessert company.
Where did you train to become a chef?
I was home-schooled, in a way, with regards to my training. My aunt as well as my cousin both owned and operated bakeries (in New York and Virginia). I just watched and learned. I practiced on my own as an adult, and after my diet changed (to vegan), I practiced and experimented even more. To me, food is all about feeling and creativity—it has a special hold over people. It is like when you make a great dish for someone and it instantly makes that person’s day better.
What inspired you to become a pastry chef?
I watched a lot of the Food Network. Food is one of my many great passions, and baking desserts is my favorite thing to do. I enjoy everything that goes into making tasty treats, from mixing the ingredients to the smell while the pastry is baking to the decorating. I was able to see all those things in living color and really fell in love with it.
What influences the desserts that you create? Do you focus on regional styles or seasonal ingredients?
My main influence is my audience. When my customers tell me how much the desserts have changed their lives and their views on vegan/vegetarian food, I feel an instant gratification. There are also people living with celiac disease and/or gluten intolerance who have been missing their old favorites. For them, a good slice of chocolate or carrot cake was hard to come by, and a slice of apple pie? Forget it. I am inspired to bake not only interesting and new desserts, but timeless classics that everyone can enjoy, no matter their diet.
What is your favorite type of dessert to make (e.g., candy, cake, ice cream, tarts, etc.)?
Cake, cake, and cake. Can you tell I love cake? It always puts a smile on my face and, in the end, on the face of others. I am able to enjoy it even more now because of the all-purpose baking flour I have created to accommodate organic-vegan and gluten-free diets without compromising taste and texture. I particularly like working with this flour because it is significantly healthier than most others on the market. In an effort to share my favorite flour blend, I am making it available at www.copperdesserts.com.
Do you have a specialty?
My specialty is taking traditional meals/desserts and “veganizing” them. I have a knack for what tastes good, and I am able to express that in my baking.
What are the most important elements in cooking great vegetarian desserts?
The most important element is maintaining the integrity of classic desserts that have been made with butter, milk, and eggs. Chances are, vegan/vegetarian consumers have probably had the “real thing” prior to their diet evolution and will be looking to get that same texture, taste, and overall quality from a vegan dessert.
What, in your opinion, does the future of plant-based cuisine hold?
The future looks bright for vegan/vegetarian cuisine. Going vegan or vegetarian has become so much easier due to the great taste and creativity of many dishes. Our collective efforts toward eating all things plant-based are slowly but surely changing the minds of even the worst cynics. In addition to all this, there is a steady rising popularity of raw food diets. I am excited to see how that genre unfolds!
Do you have a favorite cooking method or technique?
Using a “crumb layer” to pre-frost my cakes.
What is your favorite chef’s tool?
The blender, without question, is my favorite chef’s tool.
What are your favorite ingredients to work with?
I really enjoy working with chocolate. Not only does it give a great taste to some of my desserts, it also serves as a terrific garnish.
In your opinion, what vegetarian dessert is most frequently poorly prepared and why?
Vegan fruit cake. Not that I ever really liked the traditional one, but the vegan versions I tasted were just plain awful.
If you could eat only one dessert, what would it be?
Strawberry shortcake. It is never too rich or too sweet.
Do vegetarian restaurants face any special obstacles that meat-based restaurants don’t have to face?
A particular challenge is replicating certain dishes (vegan/vegetarian style) or having the ingenuity to create new types of dishes. Also, some vegan/vegetarian restaurants face the obstacle of appealing to all diet types.
Can you give a great cooking tip for aspiring vegetarian chefs?
Remember that cooking is an art. It is about passion and fun and sharing that enjoyment with others.
What are some ingredients and tools that you recommend that vegetarians and vegans have in their kitchens to cook with?
Ingredients in general (organic optional but preferred): cold-pressed extra virgin olive oil, fresh herbs and spices, fresh spinach leaves, berries of all kinds, Ezekiel breads (gluten-free optional), granola, Silk soy milk, and tofu. For baking: an unrefined and unbleached sweetener, egg replacer, raw chocolate, unsweetened cocoa powder, Copper Desserts’ All-Purpose Baking Flour, Silk soy milk, and a vegan butter substitute. Recommended tools: a blender, measuring utensils, great cake pans, an extra-sharp knife, a large pot, a double boiler, a roasting dish, and a frying pan.
Are there any newer vegetarian products on the market that you are particularly fond of?
Yes, organic fiber bars by Renew Life. They are gluten-free raw food bars, and they contain no sugar!
What are some good substitutes for dairy-product ingredients and eggs?
Silk soy milk, Shedd’s Willow Run soybean margarine, and Ener-G egg replacer.
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Chef: Kimiko Ikeda
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