Melissa Walnock’s love for cuisine began in her childhood, cooking in the suburbs of New Jersey for her father and her two older brothers when her mother, who was a nurse, was on duty.
She is currently the pastry chef for The Apple Pie Bakery Café at the Culinary Institute of America (Hyde Park New York), an institution from where she graduated a few years earlier. Throughout her professional career, she has worked with renowned chefs such as Danny Myers, Johnny Iuzzini, Floyd Cardoz, and Thomas Keller in The French Laundry. One of her skills is decoration based on chocolate spray, and that magical ‘negative space’ that she projects in some of her creations.
“I get asked by a lot of young aspiring pastry chefs how I manage to have a career and two children. My response is simple – because I want it, and when I want something, I will find a way to make it happen”
“I get asked by a lot of young aspiring pastry chefs how I manage to have a career and two children. My response is simple – because I want it, and when I want something, I will find a way to make it happen”
Featured in so good #22
