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  • [MUSIC PLAYING]

  • DOMINIQUE ANSEL: Hey, guys.

  • I'm Chef Dominique-- and this is my toolbox.

  • One of the most important things for a pastry chef is a scale.

  • Very important to be precise.

  • I also have a thermometer.

  • Without this, bad things happen.

  • My offset spatula to make everything nice and smooth.

  • This is not just a spoon.

  • This is a quenelle spoon.

  • Very important to make beautiful shapes of ice cream.

  • I always had my tweezers.

  • This is really good to do precise work on my desserts.

  • There's always a pinch of salt in my desserts.

  • This is pink Hawaiian sea salt. It's a very precious gift.

  • I have a wide collection of piping tips,

  • and all this other cool stuff.

  • I like my desserts to be creative, to have a voice,

  • to have a story.

  • My creative process changes all the time.

  • I get inspired by shapes, colors, memories.

  • It's all about connecting people with food.

  • How do I come up with new ideas?

  • By staying open minded and always learning.

  • I dream about pastries.

  • I dream about my work.

  • It's a lifestyle, and I think about it night and day.

  • I made this chocolate gingerbread pine cone.

  • And this.

  • [MUSIC PLAYING]

[MUSIC PLAYING]

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