What city would you most like to visit on a culinary adventure, and what tool, ingredient, or book would you take with you?
Anywhere in Spain, still haven’t made it yet. I might bring a spoon with me, but I would not bring an ingredient, I would be searching for more.
What advice would you offer young pastry chefs just starting?
Follow directions, have patience and keep clean/organized. Some great advice I was told once a long time ago, that may not sound appropriate is “Keep your head down, mouth shut and ears open”. I live to those 3 rules.
There are many aspiring cooks out there like myself who are not beginners but haven’t yet reached the professional level; what advice would you give us to take our pastry skills to the next level?
Internship, Internship and Internship . The best way to gain experience is to do it. Some classes would be good too, to understand the technical/scientific background to it.