If there’s one skill you need to have up your sleeve (if you ever want to be a pastry chef), it’s knowing how to make a proper meringue. At least that’s the gospel according to Keegan Gerhard. The former Executive Pastry Chef at Chicago’s Four Seasons has logged time at Trotter’s, and continues to host a number of Food Network pastry battles, but his day job is owner of d Bar Desserts in Denver (and soon to be San Diego). Clearly, the guy knows how to make a meringue, but more important, he knows it’s a skill any home baker should have in their arsenal. He showed me how it’s done recently, from behind the d Bar itself.