I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.
Sentiment: POSITIVE
I love chocolate, and I love ice cream. That's a double whammy there. I constantly have to check myself and say, 'I've already had dessert today.'
Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.
I love dark chocolate, but I will have a piece just occasionally.
I love nothing more than a good, rich, dark chocolate. It exhilarates. It satisfies.
I love chocolate!
I love to bake! I have a huge sweet tooth, and I love to make things like zucchini muffins, you know, anything decadent like that. And I stand by the claim that chocolate can be good for you! I love having a good piece of dark chocolate, one that's 70 percent or more cacao.
I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.
I really love my food. My favourite thing is artichokes. I am not so much interested in desserts or chocolate, though. I also like to cook with my husband Damian.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
I like all sorts of chocolate. Milk chocolate, dark chocolate, anything.
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