Executive Pastry Chef at Dewey's Cafe & Owner/Pastry Chef of NARIAE

When hiring, I look for a few things: 1. Competency, flexibility, and hustle. I’m not here to drag you along. You’re your own person, think for yourself. 2. Hunger of knowledge. Pastry is mostly a science. You should want to learn the why/how of the things you're doing, whether that’s asking questions or doing the research on your own. 3. Humility and communication. Life is hard. People are hard to navigate. No one is a mind reader. Try your best to communicate needs, expectations, and issues but also give grace to those around you.

I honestly find inspiration everywhere. Flavors usually come from nostalgia, but for plate ups/bonbon designs, I’ll look at anything from nature, ceramic glazes, nail art, textiles, physical art pieces.

What I’m trying to do for self-care is taking my meds, going to therapy, drinking water, working out and scheduling “alone time” eating comfort food and binge watching TV with my dog. If I remember and have time to: skincare, hair care, massage, and maybe scream a little.

Learn to look at the bigger picture. Dust yourself off and move on. I don’t know how many panic attacks & self deprecation sessions I had in the beginning of my career because I messed up something small, thinking that every small mistake defined my worth. It didn’t.

If you're struggling mentally, keep your head up. Do some inner reflecting. Does this still make you happy or fulfilled to some degree? Maybe it’s time to take a break, a change in scenery whether that’s a physical vacation or change in career or maybe just do something new.

If you're struggling to get somewhere in the industry, stage. Keep reaching out to places. The worst thing they can say is no or that you’re not a good fit. And if you’re not a good fit, practice, do more research, eat more food. This job is a physical one. You’ll only get better by repetition.

Listen to your staff. What’s the point of “hospitality” if you don’t take care of your own team?