The pastry chef who is famous for his Cronut creation will open a new bakery in the West Village that will also have a pastry tasting table inside the kitchen called Unlimited Possibilities. The Dominique Ansel Kitchen will be headed up by Karys Logue who has already worked alongside Ansel in the past.
They’re not revealing the menu just yet but Logue did talk about a super buttery lemon tart and a garlic bread croissant as she told Eater to expect many surprises.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?