Whats an average day like as the corporate pastry chef of The Olives Group?
I’ve got the proverbial pencil pusher’s title, but I like to keep it real everyday by getting my hands dirty in the kitchen. Most days in the kitchen I’m still very involved with production and working service at night. My day can start around 10 or 11 a.m. in the morning and usually ends around 11:30 p.m. or midnight. Three meal shifts—breakfast, breads, production—as well as banquets in the hotel, keep me pretty occupied most days. Now, with the addition of the food hall in the Plaza Hotel, I’m in charge of bringing Todd English’s Curly Cakes to the masses. Are you still involved with C-CAP? And if so, have you worked closely with any of the current high school students? Yes, I’ve taken the role of mentor when called upon. I’ve been going to the C-CAP benefits for the past 10 years, hosting my own dessert table. Seeing the same faces for 10 years, I’ve gotten to know so many people who have given to the benefit. They have become a sort of fan base, waiting for my next dessert as well
