Dolester Miles brushes egg wash onto an apple crostata in the kitchen of Bottega. (Rob Culpepper/For The Washington Post)
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Dol Miles, Self-taught Pastry Chef in Alabama, Ranked Best in Nation by James Beard Foundation
It’s just before 2 p.m., the end of a workday that began at 5:30 a.m. for Dolester Miles, a self-taught pastry chef who, in May, was named the best in the nation by the James Beard Foundation. Wearing a spotless white bib apron over an equally spotless chef coat, with sleeves neatly rolled above her elbows, she stands in the compact kitchen of Bottega restaurant, deftly smoothing a thin layer of whipped cream frosting on a towering, three-layer coconut pecan cake.
