Carmel Valley Ranch Pastry Chef Shines on Ultimate Baking Championship

A Journey of Passion and Perseverance

After a long day filled with work, school, or medical duties, many people find solace in their evening meal and then unwind by watching television. The goal is usually to find something entertaining, inspiring, or at least not so boring that it makes you sleep with the lights on. For some, this routine leads them to the Food Network’s “Ultimate Baking Championship,” where they might discover a contestant they want to support.

Chef Molly Coen, who resides in Monterey, quickly captures attention. Friends are texted, and viewers lean in, drawn to her talent. She not only bakes, designs, decorates, and crafts but also maintains her composure throughout the competition. Her supportive nature towards other contestants adds to her appeal. As the show progresses, she becomes a favorite, and by the final night, it's clear she could be the winner.

On May 4, the culmination of her efforts pays off as she wins the championship. The $50,000 prize is well-earned, as she outshines 15 other top pastry chefs, including Florencia Breda from San Luis Obispo County and Clément Le Déoré from San Diego.

During the final episode, each of the three finalists was tasked with creating a triad of desserts that represented a theme. Coen’s theme was a “rock ’n’ roll after party.” She crafted a blackout entremet with multiple layers and textures, a yuzu bonbon that symbolized a backstage celebration, a cake resembling celebratory cigars, and a VIP backstage pass made of chocolate. Her dramatic drop of a chocolate mic during her presentation was a memorable moment, leading the network to name the episode “Drop the Mic.” According to the judges, her entire performance was a triumph.

A Homegrown Hero

It turns out that Coen is not just a competitor but also a local hero. She is the pastry chef for Carmel Valley Ranch, a position she secured before the show began. This opportunity had to remain a secret until after she won the competition.

“After the third episode of the show, I accepted the offer to join Carmel Valley Ranch as their pastry chef, but I told them they’d have to wait six weeks for me to start,” Coen said. “On Sept. 11, the show wrapped, and three weeks later, I started the job.”

Baking Through Generations

Baking has always been a part of Coen’s life. Growing up, her father only allowed the family to watch the Food Network. Time spent with her grandmother in the kitchen was a cherished tradition. Her grandmother, who grew up in Eastern Colorado during the Great Depression, had simple yet delicious recipes, like yeast-raised biscuits and gravy.

“My grandmother would pull out her church cookbook or her classic Betty Crocker red-and-white gingham cookbook, and bake themed holiday cookies or the classic Barbie cake,” Coen said. “I miss her, but I got to watch an episode of the Ultimate Baking Championship with her.”

Coen knew she wanted to become a pastry chef in seventh grade. After high school, she attended Johnson & Wales University in Providence, Rhode Island, which emphasizes bold thinking, hands-on learning, and innovation. Following her win, the university celebrated her achievement on Facebook.

“At first, I imagined becoming like ‘Cake Boss’ and making amazing cakes,” she said. “But I realized that wasn’t my passion. Especially after interning under Chef Ben Kallenbach, executive pastry chef at The Ballantyne Hotel & Lodge in Charlotte, who took me under his wing and taught me so much about quality ingredients and how to create plated desserts.”

From Classroom to Competition

Realizing she couldn’t wait to go to work every day, Coen understood her true passion. After working as a teaching assistant for two years at Johnson & Wales, she became the first executive chef at “Fig Tree,” known as the “premier dining experience” in Charlotte, North Carolina. It was during this time she began exploring baking competitions.

Zoe Peckich, Coen’s best friend from college, who won the 2023 Summer Baking Championship with her chocolate chile cake with spicy mango and chocolate buttercream, introduced her to the idea of competing. Within weeks, Coen was invited to participate in the Ultimate Baking Championship.

“All I did to prepare,” she said, “was laminate croissants in one day, study up on temperatures and techniques, and trust that what was meant to be would be.”

By episode seven, Coen felt grateful to still be in the competition. Although she mentioned during the show that if she won, she would use the $50,000 prize to buy a house, she has set that aside for now. Instead, she plans to travel to Greece for a few weeks to enjoy the local cuisine.

Carmel Valley Ranch is currently featuring Chef Coen’s competition entries on their menu, including her “Campfire S’mores” from episode seven, available through the summer.