“Your best creative assets do not occur unless you do a mental shift. You have to be in a positive frame of mind because inspiration is fleeting. I walk to work for inspiration and to clear my mind.”
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I don't follow trends. I make each cake for a particular wedding, or event.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.
The most successful person is the one who is most inspired. That is true in food and in life.
