ATELIER--New York, NY
Philosophy on food:
"Respect the product! Don't eat just to
feed yourself; enjoy it, understand it, analyze it."
La Bastide Saint-Antoine, Hotel le San Pedro,
Monkey Bar, Cello
L'Hostellerie les Gorges de Pennafort under
Philippe Dasilva, La Bastide Saint-Antoine under Christian
Camprini, La Villa Saint Elme
Tools you can't live without:
Small off set spatula
Set of round and square cutter
A ruler and a wheel cutter
Homemade template! (Such as the lid of a bucket, for example!)
Almonds, Caramel, Sugars in general (in the raw,
), Dark chocolate (rarely use milk or white),
Summer: wild blueberries and strawberries, raspberries, Winter:
quince, apples, and chestnut, Sweet spices.
Three tips for dessert success:
1. Try to surprise people by making everyday things
2. The French have a saying: "Garder les pieds sur terre!"
It means, "keep your feet on the ground." In other
words, don't stray too far from the characteristics of the
ingredients you use. Enhance them, don't mask them.
3. Create menu items that you'll be able to eat and see all
the time, otherwise change them.
Dark chocolate, in any form, is my all time favorite.
Fresh ripe strawberries, with lime and crème fraîche.
Any kind of cooked fruit tart.
Mentors and Pastry Heroes:
There is not really one pastry chef who
I admire more than any other. Any variety of people can stir
me to create a new dessert or formulate a technique. I seek
inspiration in critics and everyday activities. I look at
others' work objectively and am always open to new ideas.
The Ritz-Carlton New York
50 Central Park South
New York, NY 10019
Tel. (212) 308-9100
Fax. (212) 207-8831