Tammie Coe: Caramelpalooza Candymakers
The big, sweet event is less than two weeks away, and we are counting the days -- and the candymakers. First up is Tammie Coe.
Coe's dream took her from her mother's kitchen to Johnson and Wales University in Providence, Rhode Island, where she met her husband and partner, MJ Coe; she worked in Florida then Scottsdale before opening Tammie Coe Cakes and MJ Breads Bakery in Arcadia and later Roosevelt Row.
Find out which candy Tammie can't stand after the jump.
I ended up in the kitchen because I get excited about creating, it makes me happy.
My favorite dish to make is anything, I love it all, I love things that have a lot of prep time and if they don't I will make even more.
One dish I'm afraid to make is I'm really, I love a good challenge and will attempt anything once.
My favorite kind of candy is everything except black licorice, my favorite is gummies or red licorice.
Caramel should be golden and chewy with cream undertones.
I always brush my teeth before and after I eat, I want a clean palate. I brush my teeth 4 to 6 times a day.
Catch up with Tammie and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out, Smeeks candy store, northwest corner of Central and Camelback.
Want to be a judge at Caramelpalooza? Enter here.
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