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Buddy V's

Executive Pastry Chef Cindy Soliz

Buddy V's: The Cake Boss' Capo, Cindy Soliz

It's natural to expect when you visit Buddy V's at the Venetian Las Vegas, that the Cake Boss himself will be making your dessert. Alas, what with Carlos' Bakery, the hit TV Show, cook books, desserts and a line of other retail products, Buddy cannot be there all the time. So most nights, to get to the Cake Boss' sweet spot, you will have to go through his Capo, Executive Pastry Chef Cindy Soliz.

One could say Cindy was almost born to the task, having grown up in Bakersfield, California (coincidence? lol) helping her grandmother make sweet treats for every family occasion from an early age--and never forgetting the smiles they brought to everyone's faces.

As she reached the age to decide on a career, she took the plunge and attended a local culinary school before setting her sights for Vegas, where in a short time she amassed an impressive resume including the kitchens of Mario Batali and Todd English, STK steak house and most recently the critically acclaimed off-Strip destination Honey Salt.

Opening Buddy V's, Soliz admitted she felt a lot of pressure: obviously the desserts would be a major focus. But Velastro himself instilled in her the philosophy that "if you do it with love, it'll be great." For her versions of traditional tiramisu, the Vegas-sized "lobster tail" and molten chocolate cake among others, Cindy says the feed back has been "phenomenal."

In particular, seeing reactions from the Cake Boss's younger fans has been its own reward. Soliz is looking forward to participating in the festival again this year. "Everyone can relate to chocolate," says Cindy. "And I've always been amazed at how versatile it is, how many different flavors it can be infused with."

 Moreover, she says "I know a lot of the other pastry chefs, so it's going to be a lot of fun ... and friendly competition!"

Words & Photos: E.C. Gladstone

 

 

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The Shops at Crystals Aria Las Vegas

3720 Las Vegas Boulevard South Las Vegas, NV 89158

 

 

Media/Press:  Alan Semsar   (818) 288-4050

 

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