BACK TO INDEX | NEXT CHEF David Blom has been spicing up classic European desserts with modern appeal for delighted diners for almost two decades. Born into a family of bakers, David spent a large portion of his childhood playing with batters and doughs in his parents' bakery in Philadelphia. Already a whiz with a whisk and a frosting aficionado, David attended the Culinary Institute of America upon graduating from high school to broaden his culinary scope and sharpen his pastry skills. He immediately pursued a career in New York City, hopping from one extraordinary kitchen to another. Landing a position as pastry chef at the famed Montrachet restaurant, David spent six years feeding Manhattan his sweet masterpieces. With the revitalization of Miami's culinary culture in the mid '90s, David moved to Florida to stir up the dessert menu at Chef Allen's restaurant. In the show BAKING WITH JULIA, David Blom prepares traditional Polish cakes called baba and savarin.  Babas and Savarin, Part 1  Babas and Savarin, Part 2  Simple Syrup  Chocolate Ribbon Tuiles and Gingersnaps