It's quite simple really.
Reading. Dreaming. Researching. Testing. Tweaking. Mixing. Kneading. Touching. Smelling. Rolling. Baking. Tasting. Enjoying. Sharing. Learning. Teaching. Blogging.
These are just some of things I enjoy about being a pastry chef. After devoting over 30 years to the world of medicine I packed it in and went to pastry school - first Apicius in Florence, Italy and then Le Cordon Bleu in Paris (France, of course).
Since then I've worked at a small cafe in Maine, a fine dining restaurant in Providence RI, my own artisan pastry studio in Pawtucket RI and now my own cottage pastry business in Grand Rapids Michigan.
Creating delicious European style pastries and baked goods with my own two hands, sharing them with others while watching the smiles appear, and teaching others about what I've learned are the things that inspire me most.
French inspired. Great ingredients. From scratch. Small portions. Everything in moderation. Treat yourself. Move more. Eat less. Drink your water. Eat your fruits and veggies.
You can do it, too!