Signing my life away on a contract for our
commercial building was the easiest part.
The hardest part was executing all aspects of
the business from pulling together the right
team to executing all products and so much
more.
How do you come up with the wonderful
flavor combinations for your chocolates?
We think of our favorite childhood memories, our
favorite desserts, seasonal ingredients and
things we love, combining different components
to create delicious, fun and surprising
flavors.
Who has inspired you the most in your
career?
Elwyn Boyles, the
Executive Pastry Chef for Fine Dining at
Thomas Keller's Restaurants. He's
always the first to arrive and the last to
leave. He's
not someone who's just a chef by name but really
puts in a lot of work.
I
remember the first time I met Chef Boyles during
my stage at Per Se. Everyone was in the middle
of deep cleaning when I noticed him standing on
top of the work station bleaching and wiping the
walls along with the rest of the team. He
taught me what it means to be a leader and a
true team player. But above all he makes the
most incredible desserts in the world.
What
advice would you give someone who wants to
follow your career path?
Becoming a chocolatier involves a
lifetime of hard work and dedication– and you
never stop learning. Through it all, try
to find your own colors and style, and
above all just make it shine like our bonbons!
With Stick With Me receiving rave reviews,
what do you have in mind as the next step?
Another store? A cookbook? A television
show?
We are hoping to open more shops in the near
future and expand our presence to Asia.
....................................
Stick With Me Sweets
202A Mott Street
New York, NY
646.918.6336
