Rebecca LaMalfa, the executive sous chef of Chicago’s Trenchermen, built a career cooking in fine-dining restaurants, including at Le Cirque Las Vegas, Michael Mina outposts in both San Francisco and Vegas, and six years working with Daniel Boulud. But the chef, who holds both a culinary degree and a baking and pastry degree from the Culinary Institute of America, has a deep fondness for American cookies.
In addition to her daily tasks at Trenchermen, LaMalfa is launching a cookie business, called The Cookie Atelier, and any spare time is devoted to baking and recipe tweaking, much to the delight of her coworkers. For the latest edition of the Sous Chef Series, she shared her chocolate chip cookie recipe with us, a nostalgic favorite inspired by her mother’s recipe.
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