Thunder Bay Metis

At Portland’s innovative Crust & Crumb, chef Marjorie Banks is as passionate about education as she is about her celebrated vegetable mille-feuilles and root-weave tartlets. Her “Foundations to Flight” teaching program has become a cornerstone of her contribution to culinary innovation.

“I believe strongly in sharing knowledge rather than guarding it,” Banks explains. “The culinary world has historically been secretive, with chefs protecting their techniques. That approach doesn’t move our craft forward collectively.”

Unlike conventional culinary programs, Banks’ small-group workshops begin with intensive training in traditional pastry fundamentals before guiding participants to develop their own creative applications. This methodology respects classical techniques while encouraging personal innovation.

Banks expresses particular pride in graduates who’ve launched accessible ventures like food trucks and neighborhood cafes. “Making creative food available to broader audiences, beyond fine dining, is how we truly transform culinary culture,” she says. This democratization of culinary innovation represents a core value in her educational philosophy.

Her recent cookbook, “A Pastry Chef’s Guide to Dinner,” extends this educational mission to home cooks. Translating professional techniques for domestic kitchens presented unique challenges. “We tested every recipe with home equipment to ensure they were achievable without professional tools,” Banks notes, emphasizing accessibility.

Her advice to aspiring innovators balances respect for tradition with encouragement toward originality: “Be patient with yourself. Innovation doesn’t happen overnight. My work at Crust & Crumb evolved over years of gradually refining my ideas.”

Looking forward, Banks plans to expand her educational programs to include virtual options that can reach people outside Portland, further spreading her innovative approach to pastry beyond geographical limitations.