Table Hoppin': Pastry Chef Medina exits Fork it Over on sweet note

Worcester native Idaliana Medina has taken home pastry and cooking awards in the past, most recently at the Fork It Over fundraiser for Girl Scouts of Central and Western Massachusetts, where she won both Judges’ Choice and People’s Choice awards for creative recipes using Girl Scout cookies.

She has competed in Fork It Over since 2020 and announced she will be taking a break from the local competition, going out on a winning streak. Fork It Over was held May 9 at Top of the Tower in Worcester. Professional chefs and culinary students were among participants in “friendly” competition, with Executive Chef Kevin Comellas of Little Havana at the Public Market in Worcester, winning first-place Judges’ Choice and People’s Choice awards for Savory; Pastry Chef Medina, first-place Judges’ Choice and People’s Choice, Sweet.

Who is Pastry Chef Medina?

The dish: She left a career as a professional pastry chef more than two years ago, joining the staff at United Way of Central Massachusetts as director, community engagement. She previously worked as a pastry chef at Samuel Slater’s Restaurant in Webster and Nuestra in Worcester. Early in her career, she joined the original owner of the former Milk & Sugar in Charlton, providing pastries for the neighborhood coffee shop.

Medina has a strong fan base, despite leaving food service and hospitality-related industries. She bakes specialty cakes for family and friends and often hosts Sunday dinners at her home. She loves to cook, especially at family get-togethers on Valentine’s Day, Thanksgiving and Christmas. “The family comes together for Christmas holiday brunch at my place,” said Medina. “We wear matching PJs, and it’s a fun day for everyone, not just the kids.”

After receiving her master’s in higher education from Springfield College, Medina enrolled in the baking and pastry arts program at Johnson & Wales University in Providence. “I wanted to do something different and I always loved to cook and bake, so why not,” said Medina, who worked full time and attended classes. “Baking is a good stress reliever,” she said about her busy schedule. After graduation, Medina advanced pastry studies in France.

She is enrolled in a doctoral program at Point Park University, Pittsburgh, taking online courses to reach her goal of a Ph.D. in community engagement. She said she loves her job at United Way of Central Massachusetts. It’s is an organization that offers many programs and services, helping to improve the community and break the cycle of poverty, she said. Medina looks forward to United Way’s summer youth program WooServes, which helps connect teens to volunteer projects in Greater Worcester. Also, the Dollar $cholar program of the Women’s Initiative of United Way, a volunteer-based women’s group geared for middle-school girls, providing basic financial literacy skills and valuable knowledge to support their college, career and life plans. Two hundred female mentors are in the program, she said.

Mentors play an important role as they help build confidence, said Medina about United Way’s community programs. Visit https://unitedwaycm.org for more information.

“When I worked at Samuel Slater’s Restaurant, the executive chef/general manager at the time was Mike Winslett, who offered great feedback and support,” said Medina. He was like a mentor to me and a breath of fresh air in the kitchen. I will never forget it.” Note: Winslett this year opened The Purple Pig barbecue restaurant in Marlborough.

Natalie Rodriguez, with more than 20 years in the restaurant business and former chef/owner of Nuestra, originally participated in Fork It Over as a competitor and later as a judge. Rodriguez said

Medina was both friend and mentor when she was pastry chef at Nuestra’s first location on Stafford Street in Worcester. “Baking was her profession, but savory cooking is her favorite thing to do,” said Rodriguez. “We’ve remained friends and she’s the person who introduced me to Fork It Over competition. We won the first year the restaurant entered.” Rodriguez closed Nuestra at Worcester’s Bull Mansion in June 2023 and is owner at To Life Enterprises and an adjunct instructor at Quinsigamond Community College in Worcester

Medina, 31, is a single mom of 3-year-old Oliver (Ollie), who attended the last two Fork It Over competitions. “He’s very happy, articulate and loves people,” said Ollie’s proud mom. “He has been like a celebrity at Fork It Over events, dancing around when I won in May.” The toddler accompanied his mom to the podium when she accepted her awards to the applause of guests.

Medina’s mother, Sandra Medina-Vazquez, is a role model who inspires and motivates, according to her daughter. “My mom has helped me tremendously and even encouraged me to go for a doctorate degree,” said Medina. “And she’s a party person, in a fun way. She and Ollie are close, and I joke about how I think Ollie sometimes likes my mom more than me.”

When it comes to food preferences, Medina doesn’t do spicy. She would “die for a good brownie or chocolate chip cookie” as long as she didn’t have to make them. She loves ice cream, any flavor. As for baking, it’s all about homemade bread. Among favorite places to eat, Raices (Caribbean, Puerto Rican) Restaurant, 848 Main St., Worcester, tops her list. “The sampler for two at Racies is so good,” said Medina.

We have judged Medina’s recipes at Fork It Over. Baking is a science because it involves precision, while cooking is considered an art, with varying results. She’s spot on with both and uses artistic skills to decorate and present desserts in an attractive way.

“Honestly, I love cooking, sometimes a little more than baking,” said Medina. But when a friend or a United Way team member celebrates a birthday, Medina bakes a cake. “It’s just something I want to do,” said Medina. She also plans for a dessert table (the works) and special themed cake at Ollie’s upcoming birthday party.

Her message on social media, “Welcome to the Sweet Life,” says it all.

Medina shares her favorite Chocolate Banana Bread recipe in the Table Hoppin' column. It’s easy and delicious, “great for using overripe bananas,” she said.

CHOCOLATE BANANA BREAD

3 bananas

¾ cup brown sugar

½ cup applesauce

1 teaspoon vanilla

1 egg

1 cup all-purpose flour

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup chocolate chips

Note: Chopped nuts are optional in this recipe.

Heat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.

Put bananas in mixing bowl and mash using a paddle attachment. Add brown sugar and mix until, incorporating ingredients. Add applesauce, vanilla and egg until combined. Put all dry ingredients into a separate bowl. Add banana mixture and combine. Fold in chocolate chips. Pour mixture into loaf pan and bake at 350 degrees for 25 to 35 minutes, or until a toothpick inserted in loaf comes out clean. Makes 1 loaf.

If you have a tidbit for the column, call (508) 868-5282. Send email to bhoulefood@gmail.com.

This article originally appeared on Telegram & Gazette: Pastry Chef Medina exits Fork it Over on sweet note