Dandelion Chocolate -- Executive Pastry Chef
My first job in food was:
A bread baker at Bouchon Bakery, Yountville
What brought me to San Francisco:
My one-year goal:
Finish my section of the Dandelion Chocolate book.
My five-year dream:
What I can teach other people in this group:
Kitchen management (hiring, goal setting, recipe development)
My favorite thing to cook:
How I relax:
Tennis, BarMethod, Dining
I am proof that taking a chance is the best way to challenge yourself.