What are the greatest challenges to managing the pastry departments of all eight of Thomas Keller’s restaurants?
I would say everyday is challenging. Thomas has a world class reputation and he consistently looks for ways to improve the standards in the hospitality business. My fellow pastry chefs and I have big shoes to fill; we have to perform everyday at the same level Thomas does and make sure that our guests have the same amazing experience with desserts as they have on the savory side. What is the most profound lesson you learned working under Thomas Keller? Perseverance, don’t give up! Everyday is a new challenge–always look for ways to improve what you did the day before. I also learned that building a strong team to follow your lead is extremely important to succeeding and accomplishing your goals. What caused you to realize that pastry arts were your true calling? I started my career on the savory side in a 1-star Michelin restaurant. I was transferred to the pastry side during one summer because they needed some support. I really enjoyed the technical aspect, the attention to detail an
