Q: How long have you been with KC Peaches A: I’ve been working for KC Peaches since February 2007
Q: What does your typical day look like?
A: During a typical workday, one of my biggest tasks is checking in on my staff and assessing progress on various projects. Developing and testing new pastries and desserts. Preparing menus and budgets. Procuring ingredients and maintaining the pastry department’s inventory of supplies.
Q: Where/how did you start your culinary journey?
A: I started my life in pastry early being a part of a pastry & food family business from Nice, France. I studied at culinary schools that specialize in French pastry training, leading to a certificate or associate degree.
Q I enjoy the creative aspect of the job; I have been a pastry chef for over 20 years, and I keep at it because I just love everything about it.
Anytime I tell someone that I’m a pastry chef, that’s the first question I get. “What’s your favourite thing to make?” I don’t think I ever had ONE favourite thing. I’ve always said that my favourite thing to make is something I’ve never made before. I like trying new things – new recipes, new ideas. Coffee – I’m a caffeine junkie. I am having 3-4 coffees every day. Use only fresh and quality ingredients. Plan head and be patient. Eating well means giving your body what it needs when it needs it, eating a variety of foods that give you the nutrients you need to maintain your health, opting for local ingredients.
Living well means for me being happy with what you have and what you do. JUNIOR- best brunch! The Greenhouse- best lunch in town