Hetty Arts Pastry – Fort Wayne’s latest Food Truck
Nov29

Hetty Arts Pastry – Fort Wayne’s latest Food Truck

Fort Wayne is home to some amazing food on wheels. From gourmet hot dogs and crab Rangoon pizza to pho, you can pretty much get it all….now including from scratch apple fritters, doughnuts and a variety of pastries. Behold the newest addition to Fort Wayne’s food truck fleet – Hetty Arts Pastry Truck!   Hetty Arts, owner and pastry chef extraordinaire, is no stranger to the art of pastry making. (Sorry, I couldn’t resist. With a name like that, it’s so easy!) She grew up on a dairy farm in Holland and at the age of 13 her family moved to Convoy, Ohio. Initially Hetty attended Ohio State as an interior design major. Growing up in a family of entrepreneurs (her parents and brothers are dairy farmers and her sister is a florist), it was no surprise that Hetty wanted to make her own way in the world. Her mother recommended baking as an alternative path when she felt that interior design wasn’t her cup of tea. I assumed she was a natural born baker and Hetty gave me a look. “I was terrible at baking,” she laughed. “My sister will be the first to tell you. She was actually the baker when we were kids! She would tell me what to do and she never lets me forget about the time I was supposed to help her whip cream and I ended up over whipping it and turned it into butter. So no, I wouldn’t say I had any natural talent initially!” When looking for a program at Midwest Culinary Institute in Cincinnati, OH, Hetty was immediately drawn to the sparkling pastry kitchens. “They were so beautiful,” she remarks. “And it just came so easy for me. It was like I was meant to do it!” When I asked her if she was ever interested in other forms of cooking (considering the butter incident) she noted, “when you are a savory chef you have to wear 17 hats. As a pastry chef you only need to wear like 7 hats. Much more manageable!” Graduating at the top of her class with a degree in baking and pastry arts, she immediately landed a job at Joseph Decuis, which at that time was a very modern farm to fork concept that was relatively new to Fort Wayne.     While visiting a friend in NYC she found out that there was an opening at Eleven Madison Park and was given the opportunity to work with the pastry chef as a stagiare, which is a form of unpaid internship in the cooking world. “I highly recommend anyone interested in the craft to...

Read More