Interview with Washington, D.C. Area Rising Star Pastry Chef Giane Cavaliere of Rogue 24

Meha Desai: Why did you start cooking professionally?
Giane Cavaliere: I used to be a painter. My mom used to cook. Since I was little I would help her. Even now, I use a lot of her recipes regularly. I worked in a camera store before, and I loved working with my hands. But then I missed the craft; I would go home and make truffles. So I started working for free to learn. Eventually, I became a pastry assistant for Peter Smith at PS7’s and learned how to be more refined. By the time I left, half the menu was mine. When I quit, I wanted to stage and travel. I had no plan. At that time, money was not a problem. I had heard of Chris Ford, and I wanted to stage with him. When I applied, I thought I would be pastry cook. Before I knew I was doing a tasting for the pastry chef role! It was my first tasting ever. I have my freedom here; RJ [Cooper] lets me do what I want to do. Rogue 24 is my playground. The plates are my canvas. I’m comfortable here. 

MD: Do you have a mentor?
GC: Zak Miller at Coquette. I sucked the life out of him. I told him, “teach me everything you know.” He introduced me to this kind of food, showed me another world. Also, Tiffany McIsaac here in D.C.

MD: How was competing at last year’s International Pastry Competition (IPC)?
GC: It was my first time competing. I didn’t want to go, but RJ pushed. I loved it there! I learned a lot about myself, I grew. I didn’t do much research beforehand, because I wanted to go as me. I met so many people—that’s how I met Tommy [Raquel]. It really was so much fun, and I’m dying to go back.

MD: What’s the hardest thing you’ve had to do in your career?
GC: Working here every day. For the first week I could not believe that RJ had put me in this position. It’s just me here,and I was thrust into the deep end of the pool—it’s hard. Every single diner gets dessert, even on a slow night. I don’t have assistants. I do it alone.

MD: What are you most proud of?
GC: I’m proud of making the life change I did and never looking back. I gave up my job, my life, went back to having roommates at 30—but I did it. 

MD: What's your five-year plan?
GC: I would love to have a dessert bar, with pairings. Or a pastry restaurant—like the food here, but with a pastry focus. A destination, like ChikaLicious. 

MD: What is your food philosophy?
GC: Food should be as natural as possible, and you should have fun with it.

MD: Describe your pastry in one sentence.
GC: Not cookie cutter. It’s more organic, some of my shapes are not as clean as other chefs, but I like them that way. It’s borderline whimsical.