What is your favorite memory of food?
My favorite memory of food woud be making tortillas with my grandmother.

When did you know you were interested in food?
When I moved to Portland and started working at a bread bakery.

What did you want to be when you grew up?
An architect.

What was your kitchen like growing up?
Very crowded and busy. There was big flower wallpaper and lots of family running through there.

Do you bake at home?
Very rarely. I do savories mostly and I prefer to bake in a commercial kitchen.

Who were your biggest food influences?
Patrick Delessio in San Francisco.

What made you decide to start a business?
Because when I moved to Los Angeles there wasn’t very much happening pastry-wise.

Where is your favorite place to eat?
I’d have to say Boulevard in San Francisco and Tartine Bakery.

What is your favorite cookbook?
My favorite cookbook would be Last Course by Claudia Fleming.

Is there anything that you are afraid to make?
Yeah, I’m sure there are. I’d say meats.

What intimidates you?
Classically French-trained restaurant pastry chefs.

Where do you see your business in 10 years?
I think I see myself doing more consulting work.

What are you favorite flavors?
Milk Chocolate and Meyer Lemons.

What is your favorite tool or piece of equipment?
Serrated, off-set knife.

How long have you been in the business?
17 years.

How did you get started?
Working the counter at a bakery in Portland. A baker quit and they started training me how to bake.

Did you go to school for cooking?
Yes, I went to CCA in San Francisco.