“When I celebrated my bar mitzvah, there was no cake. Today, there is no such thing as a bar mitzvah in the United States without a special cake. It can be even more complicated and expensive than a wedding cake, because bar-mitzvah cakes are often based on a particular theme.”
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I have a crusade against fondant, also shortening. There's no reason why wedding cakes can't taste good if you know what you're doing.
We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.
I don't follow trends. I make each cake for a particular wedding, or event.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.