Wichita Wednesday (Nov 18th) – Morgan Farruggia
Tell us a little about yourself. When and why did you start baking?
My name is Morgan. I am a chef here in Wichita, KS. I have been a chef focusing on culinary since 2014, and only in the last year have started working more with pastry and cake decorating. I was supposed to start a position for the Wichita Wind Surge as a Sous Chef, but after the pandemic hit, I had to switch gears and figure out something to do. My friends started asking me if I did cakes and cookies, and I realized that being able to cater AND supply cakes and pastries for clients could be really valuable The industry I work in is really struggling right now, so a lot of chefs are just doing what they can. That being said, I recently have started serving at the amazing College Hill Deli when I’m not cooking and cake decorating. In my free time, I spend time with my wife and daughter. I love reading, listening to podcasts, and working on various art projects.
What is one baking item you cannot live without?
One? Impossible. So. Many. Things. My repeat buys are the various colored circle cake boards, the cookie boxes (the ones that look like pizza boxes), almond emulsion, meringue powder, and every size piping bag imaginable because your girl needs options.
If you could bake/decorate with anyone famous who would it be?
Chef Christina Tosi. I love that she gets inspiration from her local bodega in NYC.
Do you have a local baking business, or do you just bake/decorate for fun?
Yes, my Facebook business page is Morgan Farruggia Catering and Cakes. I’m available for event catering, private chef appointments, as well as cake, cookie, bread and pastry. I have one stipulation for cakes, I don’t work with fondant. Blame it on my culinary background, I focus more on flavor and the eating of the cake than the mastery of the decorations. I personally don’t like the taste or texture of fondant. Much respect to fondant decorators though, I’ve seen so many very impressive works of art.