About Me

Desserts that are twists on the classics are my favorites. At Bastide in Los Angeles I would present diners with surprising options like cupcake soup and desserts with savory ingredients like olives and sage. Perhaps my unexpected recipes are a reflection of the fact that my becoming a pastry chef took me by surprise. When I trained at Paris’s Ritz Escoffier School I planned on emerging a food editor for magazines. It wasn’t until I worked in the Spago kitchen in 2001 that I realized I belonged behind a mixing bowl and not a computer.

Member Since

May 30, 2006

What is the next...

Purchase you’ll make?

Paco je:. a sleek, compact machine used to spin ice creams and sorbets. it is capable of doing so many other amazing things i just haven't had the chance to experiment...but i will soon!

Trend in design?

Stylish chef clothes: Just like famous new designers are partnering up with athletic companies to make fashionable sport clothes i think our industry needs a new style.

Car you’d like to own?

Range Rover: black with black interior

Big step you’d like to make?

Work in a restaurant in New York or Paris

Fad that will fade?

Cupcakes.

Vacation you’ll take?

I want to eat my way through spain and relax on their beautiful beaches.

Thing you’re going to fight for?

Feeding the hungry with leftover food from restaurants. For some reason it is against the law right now.

Hollywood blockbuster going to be about?

Life in a kitchen. There is so much drama it will be perfect

Life you’ll lead?

Restaurant reviewer

Fountain of youth?

Eat chocolate and drink wine

Book you’ll read?

East of Eden and Pierre Herme's new 10th anniversary pastry book

Guilty-pleasure food in which you’ll indulge?

Hamburger and fries

Person to whom you’ll say, “I love you”?

My mom and dad