What were your favorite foods growing up?
Because of my upbringing in both the US and Asia, my palette was geared toward an interesting mix of Asian and American favorites. Everything from moo-shu pork in pancakes to corndogs!

When did you decide you wanted to be a chef?
Growing up in Indonesia, I began to explore baking as a young girl. Indonesian cuisine is delicious and fiery, but it's not well known for desserts. As a result, I really missed and craved the traditional American desserts I used to eat in the US. Since I couldn't find chocolate chip cookies, brownies and cupcakes in Indonesia, I had to bake them myself!

Where and when did your career in food begin?
I left my job as an investment banker to pursue my passion for baking. I attended Tante Marie's Professional Pastry Program and ran a custom cake business out of my home upon graduating. Soon after, I developed the idea for Sprinkles and moved full steam ahead!

If you didn't become a chef, what would you be?
I consider myself a pastry chef/entrepreneur, so I guess I would still be the entrepreneur part!

Who/what has shaped your cooking the most over the years?
My pastry chef instructor from Tante Marie's, Janet Rikala, who is a master of elevating old school classics like butterscotch pudding and ice cream sundaes.

How would you describe your cuisine?
Unfussy and pure. Cupcake recipes call for only a few ingredients, meaning every ingredient counts! My baking philosophy is to use only the finest ingredients and let them shine.

What influences your cooking style and particularly the menu at your restaurant?
With our social media accounts and in-store customer relationships, we do our best to maintain an open line of communication between us and our customers. We listen to their feedback about which flavors they like the most as well as their suggestions for new flavors. We launched vegan and gluten free cupcakes this past January due to continuous requests from our customers. We now offer both options daily in all Sprinkles locations.

What are your favorite culinary weapons in the kitchen?
The often understated off-set spatula is my go-to tool! At first glance, it doesn't look like much, but we use off-set spatulas to hand-frost every Sprinkles cupcake with our signature swirl.

What is your favorite secret ingredient?
Nielsen-Massey pure vanilla extract makes everything taste better!

What is the one rule or value you try to instill in all of your staff?
The details count! We're not just making cupcakes- we're adding a special touch to someone's birthday, anniversary, wedding or even just an after-school snack. Each cupcake and every order should be perfect.

What qualities do you look for when hiring bakers for your restaurant?
A good work ethic, strong character and a desire to learn are key traits for success at Sprinkles.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Skip the buttercream frosting and order a chocolate marshmallow, glazed with bittersweet chocolate ganache instead.

What was the most challenging meal you had to make? Why?
The biggest challenge came on a mid-week afternoon when I received a call from Harpo Studios to get 350 cupcakes to Chicago for the next morning's Oprah show. Not only did I have to bake and frost all those cupcakes immediately, but they needed to be packed and transported perfectly as carry-on for the red-eye to Chicago that night.

What was your worst restaurant disaster?
Opening day when our day's supply of cupcakes lasted only a few hours. People from all over LA were arriving at Sprinkles for the first time to find a limit of one cupcake per person!

What is your least favorite food?
Non-fat baked goods.

What is your beverage of choice?
Coffee! Between our expanding business and being a mother to a three-year-old (and a second on the way), I find myself always needing a little jolt. Even though I'm limited to one cup while being pregnant, coffee is an essential part of my morning ritual!

What are some recent dining and culinary trends you have been observing?
In the recent years, we've really seen a trend of a return to the basics...but elevated. Creating a sophisticated update to an American classic was the idea behind Sprinkles, as well as the inspiration behind many of my favorite pizza and burger joints.

When you are not eating at your own restaurant, where are you eating?
I love street food. I think it comes from the Asian tradition of eating at stalls. So, in LA I hit Loteria at the Farmers Market in NYC Shake Shack in Madison Square Park.

Which foreign country inspires your style most?
France. I love how the French indulge in moderation and the way they hold dessert in high regard.

What was the most spectacular meal you have ever had?
The French Laundry.

What is your best cooking tip for a home enthusiast?
Lay out a mise en place before you begin baking to ensure you don't leave anything out. This process also allows dairy ingredients time to come to room temperature, which is ideal for baking.

What do you eat when you are home?
Grilled meats, whole grains, salads, cheese, lots of fruit...and then a decadent dessert!