Jessica Craig

I didn't realize that I wanted to be a pastry chef until I had my first pantry cook position where I had to plate desserts as well as appetizers. I enjoyed the baking classes I had in culinary school but it was when I began to have pastry as a part of my actual work that I realized I wanted to cook desserts and pastries full-time.

(1) a little bit of salt goes a long way, (2) it's ok to speak your mind, (3) always make sure to take care of yourself.

I look for those things over skills in the kitchen. Technical skills can be taught.

I live by lists and I like to write down my recipes regardless of how many times I use them. Writing helps me to focus and keep things at the top of my thoughts.

Setting clear boundaries is key. For example: I don't check work emails on my days off. I'll skim email subjects to make sure there's no emergencies. If it's a pressing matter, everyone has my cell number. It's important to make sure that you have time to yourself to relax and do what you need to do to unwind.

Eating at other restaurants, art, movies, music, going for a walk. Particular seasons are a great inspiration as well. I love cooking according to the seasonality of produce. Doing so allows the use of the best ingredients at peak times of the year.