Executive Pastry Chef, Pendry San Diego
Past: The Ritz Carlton in Laguna Niguel CA and Palm Beach FL, 32 East, Delray Beach, FL
Studied at: Florida Culinary Institute, West Palm Beach
What is the first recipe you ever baked?
When I was a young girl, maybe seven or so, my mother got me a Mrs. Fields cookie book. We still have it and when you bring it down off the shelf it falls right open to the chocolate chip cookie page, splatters and all. I must have made that recipe more than 100 times while I was a kid. Those cookies taught me a lot about the processes of baking and how one really needs to be mindful of each step in the process to make something right time and again. My Bubbie used to say even as a young girl that you would always be able to find me in the kitchen baking away.
What’s your favorite thing to bake at home?
I really enjoy making quickbreads at home like banana or cornbread. Something that you can just always slice off a piece of as you walk by.
What’s your go-to dessert?
For eating: anything with chocolate and peanut butter! For making I love delicate detailed cookies or cakes. Something I can have fun with and take my time on.
What inspired you to become a chef?
I always enjoyed the science of baking and being in a kitchen cooking for those that I love. I thought how nice it would be to spread that to other people. The happiness you get from seeing someone really enjoy eating what you crafted with your own two hands is unparalleled.
What advice would you offer to anyone looking to start a culinary career?
If you are looking into getting in the culinary field, come with passion and drive. There is so much food in the world and so much to learn that it’s a great path for those who dedicate themselves to it.