When Brooke Desperez, a longtime chef, combined forces with Sumter and Chi-Lin Pendergast in 2012, the three creatives started the dessert phenomenon now known as Sidecar Doughnuts. I have always loved treats, but doughnuts have never been one of my all-time favorites because they are often overly-sweet and heavy. However, once I tasted one from Sidecar, I realized that it was in fact possible to create an incredibly delicious doughnut with mostly natural ingredients. I had the pleasure of interviewing Brooke, the head chef at Sidecar, and I am so excited to feature her on The Zeitgeist this month. Be sure to visit the shop’s newest location in Santa Monica this summer!
Brooke: I fell in love with the idea of cooking and food when I was young and spent many summers on our boat on Catalina Island. My family would catch fish, abalone, lobster, and bake bread and cook it in very simple ways. Nature has always, and still does, inspire me.
A: If you could collaborate with any anyone to create a doughnut flavor, who would you choose?
B: Collaborating with Rene Redzepi of Noma or Magnus Nilsson of Faviken would be pretty great.
A: Where do you find inspiration for Sidecar’s unique flavors?
B: I am always inspired by nature — think the finest ingredients with no preservatives.
A: What is the best thing that has happened to you since working at Sidecar?
B: Building a business from the ground up is really fulfilling, especially in this industry. I love it so much! The creative world of food is so varied and exciting. And to touch someone on an emotional level is very gratifying.
A: How did you end up teaming with Sumter and Chi-lin?
B: Our children went to the same school!
A: What piece of advice do you have to share with aspiring chefs?
