What is your favorite memory of food?
I have a lot of food memories.  I'd say one of my favorites is when I was around 7 years old making fresh cinnamon rolls with my "grandmother" like neighbor.

When did you know you were interested in food?
Throughout my whole life, my mom was always hosting dinner parties and making wonderful dishes.  I can't remember a time not being interested in food.

What did you want to be when you grew up?
I really wanted to be ballerina.  I grew up doing ballet and to this day I still have a passion for it.

What was your kitchen like growing up?
My dad is a general contractor, so our kitchen went through stages.  When I was quite young, we had a dark, smaller, older kitchen.  When I was in middle school, my dad completely remodeled our whole house, putting in a gourmet kitchen. We had a 6 burner gas range, double ovens, a large fridge, things you weren't really seeing in homes at that time.

Do you bake at home?
Not since I've opened my store.  I do a lot of baking there.

Who were your biggest food influences?
I don't know if I have any specifics.  Obviously my mom was a huge influence in savory cooking, but not really the baking.  Baking is something that I just happen to fall in love with almost by accident.

What made you decide to start a business?
 I had been living in LA for about 3 years, doing cakes on the side while working a 'real' job.  I knew that I wanted to have my own pastry shop for a while but thought it wouldn't happen until much later.  An opportunity presented itself and I took it.  Best decision I've ever made.

Where is your favorite place to eat?
Anywhere that's good, fresh and you know there's passion behind the food.

What is your favorite cookbook?
I have a large collection of wonderful cookbooks.  Can't pick just one.

Is there anything that you are afraid to make?
I'd only be afraid to make something that's new for the first time.  Something that I've never done before, that gets me nervous

What intimidates you?
I'm hesitant when it comes to any sugar work.  Be it gumpaste flowers or poured sugar work.  I don't have a culinary degree and have never worked with it.  When I see other cake artists using the sugar flowers or blown sugar balls on their cakes, I wish that I could do that too.  Do I get a lesson with you Clemence? :)

Where do you see your business in 10 years?
I see my shop being constantly busy with the possibility of additional locations.

What are you favorite flavors?
I am a fan of simple flavors that are done well.  I don't add 'a lot' to my desserts.  My absolut favorite cake I do is the Rhapsody Cake.  It is our chocolate cake with chocolate mousse filling, chocolate ganache frosting and topped with our homemade raspberry compote. It's amazing! I love chocolate and raspberry together.

What is your favorite tool or piece of equipment?
I have too many to list....I love my Hobart, my turntable, any frosting spatula, piping bag, any tool that enables me to decorate a cake.

How long have you been in the business?
If you count my very first job as a dishwasher when I was only 14, then I've been in the food industry for 17 years.  I've been focused on desserts and cakes for the last 11 years.

How did you get started?
I got started in the pastry world when I went to college.  There was a culinary program at the school.  I didn't really want to do the regular cooking, but I was able to sign up for all the pastry and baking classes only.  That is when I realized my real passion for the sweeter things in life.

Did you go to school for cooking?
Other than the few classes during college, I did not go to school for baking.  I worked at The Sweet Life Patisserie in Eugene, Oregon for about 4 years learning almost everything I know from them. I've continued to absorb additional knowledge and information and to try new things all the time. I feel like I'm constently learning and growing as a person and a cake artist.