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Q: What was your first introduction to pastry or chocolate that made you want to work in this world?
My introduction to pastry and chocolate happened while traveling after college, and I fell in love with its artistry. Up until that point, baking was something that involved making either cookies or brownies for weekends or holidays (which I still very much love to do)! Traveling abroad opened up an entirely new world of pastry and chocolate, as an art form. I have vivid memories of seeing petit gateaux and chocolate bonbons for the first time in Paris and being immediately swept away by their beauty and thinking, “I must learn how to do this!” Especially, with chocolate. The nuances of chocolate are fascinating and the creative possibilities seem endless.
Q: How did you come up with your name ‘Now Forager’?
I'm a fan of black & white films from the 30s and 40s. The film Now, Voyager is one of my favorites. In it Bette Davis plays a demure woman who blossoms into a confident woman; discovering herself and her independence. Now, Forager is a homage to this story as it’s similar to my own personal self-discovery that unfolded after I decided to pursue a career in pastry. Following this passion has led me to work with some amazing people, places, and it’s been both challenging and rewarding. It’s very much shaped who I am today.
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