| July 31, 2010 05:19 AM | |||||||||
| We here at PastryScoop.com know how difficult it can be for pastry chefs to find time to get out of their kitchens to meet their fellow colleagues and for the public to meet the creators of their favorite desserts. Consider THE DISH your introduction to some of the best and finest pastry talents out there. We'll chat with a new chef each month and ask them a series of questions for a peek into what makes them tick. | |||||||||
THE DISH Kristy Choo, chocolatier/owner, Jin Patisserie, Venice, California My hometown is... Singapore. It's where I was born and raised. I used to travel back and forth—living in L.A. for two months at a time—because of my husband's work, but I've been here permanently for the last three years. I'm still trying to get used to it though. Most of my friends and family are back in Singapore. Luckily, it only takes me five minutes to get to work so I don't have much of a commute. I get inspired by... just living. I might encounter an interesting ingredient while eating out or it could be something introduced to me by one of my suppliers. I often get ideas from different kinds of magazines—fashion, food, etc. It could be a particular color, cut, shape, or other design element that inspires me. The ideas come from everywhere. My favorite dessert on my menu right now is... a light sponge cake layered with caramelized bananas, whipped mascarpone, and banana liqueur. It's a very simple cake but I really love it. My favorite non-food indulgence is... shopping! I like bags, shoes, accessories, cute clothes. When I was a kid, I wanted to be a... flight attendant [which I did in my early 20s] because I enjoy traveling so much. Traveling made me fall in love with food in a whole new way. I also wanted to be a fashion designer. I've always liked to draw, sew, and crochet. Growing up, my dad always made a pot of tea after each meal so I got used to drinking tea throughout the day. This shop allows me to drink tea and make pastries. The soundtrack of my life would include... some modern European chill out music. It's what we play in the shop right now.
If I could get away from the kitchen for a month, I'd spend the time... on Fiji Island. I would spend all my time diving. Well, I would spend two weeks diving, swimming, and eating and then another two weeks traveling to all the very best pastry shops and restaurants in the world. I like desserts because... it completes my meal. |
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