I love cooking! My first ‘formal’ dinner was potatoes 3 ways – tater tots, baked potatoes with sour cream and chives, and fluffy whipped potatoes. I made that dinner for my family when I was eight. It made them happy, it made them laugh, and it stimulated a lot of conversation. That taught me how similar food was to art. Both had the potential to give large numbers of people nourishment, provocation, and contemplation.

My obsession with food intensified, especially with its preparation and its presentation, and eventually I found that I had morphed into a NYC based pastry chef. These pies touch on my former life and honor the tight art of luxury food production.