What were your favorite desserts growing up?
My aunt's Coconut Cream Pie.

When did you decide you wanted to be a pastry chef?
My early years were shaped by annual viewings of Willy Wonka and the Chocolate Factory. It wasn't until much later, however, that I decided to begin cooking professionally.

Where and when did your cooking career begin?
I began catering small parties for friends when my oldest daughter was a baby. I then decided that I wanted to do this full-time and enrolled in the French Culinary Institute.

If you didn't become a pastry chef, what would you be?
In college, I pursued a Vocal Performance Degree and afterward, enjoyed working in Musical Theater. In my NEXT life, I want to be a professional traveler.

Who/what has shaped your baking the most over the years?
My style has been influenced by a few close mentors and by my travels.

What are your favorite culinary weapons in the kitchen?
My favorite tools in the kitchen would have to be the Immersion Blender (I use it for almost everything) -- and a heat gun!

What is your favorite secret ingredient?
My favorite ingredient would have to be SALT! It's not something you think of immediately in desserts, but is essential in balancing flavors. If you highlight a particular salt in a classic dessert, it goes so well, that you wonder why it isn't always served that way.

What are some recent dessert trends that you have noticed?
I've noticed a recent movement away from molecular gastronomy and back to desserts that are more ingredient driven, using more local and seasonal products.

What is your least favorite food?
My least favorite food would have to be Mayonnaise from a jar; followed in VERY close second place by bananas.

What are some recent dining and culinary trends you have been observing?
All-organic and sustainable food sources, cooked very well.

When you are not eating at your own restaurant, where are you eating?
When I'm not at '21,' I go for local ethnic restaurants. Vietnamese, Indian, Malaysian -- I find the intensity of flavors fascinating!

Which foreign country inspires your style most?
Since my training was in French technique, I would have to say France, but certainly with many world influences.

What was the most spectacular meal or dessert you have ever had?
The most spectacular dessert I ever had was served at a gala event after the Coupe du Monde de la Patisserie. Pierre Herme made this insane mousse that had exploding caramel flavored pop-rocks inside it... AMAZING!

What is your best cooking tip for a home enthusiast? My best cooking tip would have to be to make a recipe your own by making changes to a favorite one step at a time. Add a spice, or an herb, or use a different fruit. If you try to change too many things at once the flavors can be muddy.

What do you eat when you are home?
When I'm cooking for myself, I prefer things that are simple and don't need a lot of fussing over. Some sea scallops simply seared and served with a salad and bed of cous cous is a perfect Sunday dinner!