Forks up, Phoenix! Chow Bella and Roosevelt Row present the fourth annual Pie Social from 2 to 5 p.m. Saturday, November 16, at the "What Should Go Here" Pop Up Park at Second Street and Roosevelt. We've got an all-star lineup of bakers making pies for you to taste, and from now till Pie Social, we'll introduce them to you, one by one.
Tracy Dempsey became a pro in the kitchen at age 5. While living in California, her parents took cooking lessons and included her in the learning process. She was gifted a Better Homes Junior Cookbook from her grandma and that really started it.
"I felt like the shit," Dempsey says. "I could make everything in it."
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
Except for the one time she made French toast with her dad. He turned around shocked to find a mound of salt in the batter instead of a teaspoon. But we'll give her a break since she was 5 and didn't quite understand measuring cups and spoons yet.
These days, Dempsey is known for her bacon pecan brittle and marshmallows. Her Tracy Dempsey Originals can be found in several restaurants around the Valley.
But first, there was a detour. After teaching language at Arizona State University for 10 years, Dempsey realized she was spending all of her free time baking for herself, friends and faculty parties. This is when she determined it was time to make the move to a baking career.