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DOMINIQUE ANSEL: Hey, guys.
I'm Chef Dominique-- and this is my toolbox.
One of the most important things for a pastry chef is a scale.
Very important to be precise.
I also have a thermometer.
Without this, bad things happen.
My offset spatula to make everything nice and smooth.
This is not just a spoon.
This is a quenelle spoon.
Very important to make beautiful shapes of ice cream.
I always had my tweezers.
This is really good to do precise work on my desserts.
There's always a pinch of salt in my desserts.
This is pink Hawaiian sea salt. It's a very precious gift.
I have a wide collection of piping tips,
and all this other cool stuff.
I like my desserts to be creative, to have a voice,
to have a story.
My creative process changes all the time.
I get inspired by shapes, colors, memories.
It's all about connecting people with food.
How do I come up with new ideas?
By staying open minded and always learning.
I dream about pastries.
I dream about my work.
It's a lifestyle, and I think about it night and day.
I made this chocolate gingerbread pine cone.
And this.
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