Employee Spotlight

The Human Resource Committee

David Woolley

Shoaff

How long have you worked at Tavistock?

I started work at Tavistock in the beginning of November 2022.

What is your current position?

My current position is Pastry Chef. I am responsible for preparing a wide variety of desserts, pastries and other sweet goods. I am looking forward to creating some new and exciting desserts for the membership.

Where did you work prior to Tavistock?

Prior to working at Tavistock, I spent 20 years working at various kitchens with the last 7 years at Talula’s Garden in Philadelphia.

What is your favorite part about working at Tavistock?

My favorite part is definitely the team that I am surrounded by. Since my first day, everyone has been so welcoming and friendly. In my 20 years in this industry, I have never been at a place like Tavistock where everyone has been in the organization for such a long time. Also, I am very grateful for Chef Kelly giving me the opportunity to develop my own pastry dishes.

Are there any proud moments in your short time here at TCC?

I would have to say all the positive feedback I received from Chef Kelly and staff after the Thanksgiving buffet. I had just started, and it was nice to hear that “I went above and beyond”.

What is something that most people don’t know about you?

I love to play golf. My husband loves to golf also. We learned to play many years ago when we lived in Las Vegas. Vegas had many different courses for us to play some where we could play at night!

What do you like to do outside of work?

Besides golf, I love to travel. I have been to Rome and Barcelona. I was so excited to explore all the restaurants and experience the local cuisine that each city offered. I also enjoy cooking pastas and soups at home.

Is there anything about you or your family that you would like to share?

I grew up in Queens and Long Island. For school, I went to the Culinary Institute of America in Hyde Park. Currently I live with my husband Darrell in Mantua and we have been together for about 19 years (married for 7). We have a daughter named Lillian who is 3 years old.

Red Velvet Cookie Bars

Vita Shoaff

Submitted by our very own Pastry Chef, Vita Shoaff

Red Velvet Cookie Bars

Ingredients:

8 ounces -soft unsalted butter

3 1/2 cups- brown sugar

3 -eggs

2 Tbsp -vanilla extract

3 1/2 cups -Flour

3 Tbsp - cocoa powder

1 Tbsp -baking powder

1/2 tsp - salt

Red food coloring - as needed

Cream Cheese Frosting

Ingredients:

6 ounces - cream cheese

3 Tbsp - soft unsalted butter

4-5 cups - powdered sugar

Pinch of salt

Instructions:

- Preheat oven to 325

- Cream butter and sugar with paddle till combined

-Add eggs and vanilla one by one until incorporated.

-Add dry ingredients till combined

- Add red food coloring till desired color

- Transfer batter to a sprayed/ parchment lined pan. 9 x 13 or 10 x 10 pan

- Let batter rest in fridge in pan for 2 hours

- Poke holes in batter with fork and bake for about 30 min.

- While cake is in oven. Make frosting- mix all together with paddle till smooth.

- Once bar is cool: remove from pan and frost.

- Cut and enjoy or can refrigerate and save for up to 3 days.