SAVE THE DATE!
You will be joining Food Network’s S3 Halloween Baking Championship Winner and Owner of Bells Pastries Jasmin Bell Smith for a guided baking class to bake and build the Honey Hive Tart! Required ingredients and materials will be posted ahead of time on @bellspastries The event is Saturday May 23, 4-6pm and it on IG Live @bellspastries
What you will learn:
- Honey Hive Tart: Golden graham & cashew cookie tart filled with caramelized honey, vanilla & lemon custard. Topped with a honey meringue hive!
A little about Jasmin Bell! She is a “military brat” who’s traveled all over the country from Tacoma to Hawaii, Alaska, and Arizona. During her travels, she met her husband while attending UofA, and shortly moved to Seattle after in 2011. Fun fact: Jasmin’s husband’s family has pretty big roots here- his grandfather was Sam Smith, the first black politician in Seattle!
Now, let’s get to the pastry side of things. She’s been a pastry chef for over 14 years, starting her career in Arizona at the esteemed Canyon Ranch Resort. A few big highlights from her career include becoming an Executive Pastry Chef at 23, winning runner up on Food Network’s first, “All Desserts Edition” of Chopped in 2016, and then redeeming herself by competing and winning Season 3, Halloween Baking Champion in 2018 (she still hold the record of winning most challenges, 7/12 for all of Food Network’s Baking Champion Franchise!)
In 2017, Jasmin started Bells Pastries, and have been teaching and inspiring home Chefs the art of Pastries since. In addition, she still takes custom orders for that creative outlet! Even with a background primarily in fine dining and teaching fundamental French pastries and techniques, she’s very low key when it comes to food. She enjoys simple, comforting eats — loves Filipino & soul food.
If she’s not cooking at home, you’ll find her out for brunch or grabbing pizza! Favorite brunch spot is Palisade and Supreme (university district) pizza is hands down the best in Seattle!
“I knew I wanted to be chef since I very young, hence why I dedicated my entire life to it and started my professional career at 17. I was literally that 5 year old kid, chef’n it up with my dad! He truly is my inspiration for becoming a chef.”
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