Karter Derhak

Rochester Institute of Technology

Phone: (585) 520-3448

Email: karter.derhak@gmail.com


Where were you born and raised?
I was born in salt lake City Utah but I’ve lived in Rochester most of my life.

What was your introduction to cooking/baking?

I first started baking/cooking pretty much as soon as I could hold a spoon

Where and how did you train?

I learned a lot on my own but I also went to the Eastern Monroe Career center and completed a two year culinary course and learned everything else from on the job experience

Have you always been a chef?

I’ve always been a chef I started at oak hill as a intern but worked my way up to a pastry cook 1 and I am now currently the baker for RIT.

Where do your recipes come from?
It’s a combination of family recipes recipes from coworkers and just making things up as I go.

Is there a chef you admire the most? Who and why?

I really admire Clair Safitz. I like her use of sometimes unconventional flavors and techniques but still keeping a familiar and comfortable feel with her baking.

When you’re “off the clock” do you like preparing meals for friends and family or do you prefer someone else to do it?
I like to prepare food for friends and family especially around the holidays.

You have a day to eat anything you want. What will your menu look like?
Probably a nice home cooked meal that I didn’t have to make.

What is your favorite thing to bake?
I would have to say cookies because they are so versatile.

What are your best and worst skills?

I’d say one of my best skills is working on the fly. From my time at oak hill I’ve become quite good at pulling things together on short notice a skill that I often struggle with is cooked sugars I have never really been good with them.

Is there a handy baking utensil that you absolutely can’t do without?
I LOVE the brevial three in one emirsion blender.

Besides baking, what are your other hobbies?
I enjoy fiber arts such as sewing and knitting.