Tie Whittaker

I find that when I put in more than what is expected or asked of me, people who work with me and for me do the same. I couldn't expect them to if I am not also willing to put in the hard work. That keeps us all motivated and in turn, we inspire each other.

I collect them. Food literature is all that fills my bookshelves (and a few kitchen cabinets) at home. I love So Good Magazine, a haute pâtisserie publication. And since lugging around a bunch of cookbooks is difficult with two little ones, I also have two main online subscriptions to Callebaut's Chocolate Academy and Pastry Arts Magazine. They keep me up-to-date with everything a pastry chef and novice chocolatier needs to know.

I come from a long line of avid bakers. My grandmothers and great-grandmothers were bakers. Unfortunately, they never got the opportunity to start a business in the industry they loved so much. I do this for them and for my children; starting a family business to keep their legacy alive.

I know it sounds bizarre, but I dream about pastry all the time, from plating ideas to flavor combinations. And when I'm not dreaming up deliciousness, I love finding inspiration from other pastry chefs on Instagram. There are some insanely talented chefs out there!

The Executive Pastry Chef there was tough, at times impossible to work for. But I stuck with it. He was talented and gave me, a young baker who knew nothing about fine pastry, a solid pastry foundation. He was extremely detail-oriented and strived for more than perfection, and he made sure that I did as well. He taught me most of the things I had only dreamed about: how to plate desserts, how to plan and execute menus, how to develop complex flavor profiles, chocolate work, and the importance of working clean. I’ve carried these lessons with me till this day, and I'm a better pastry chef for it.

It's a life, time and arm saver.