Chef interview: Tina Casaceli
Having just taken my first cooking class at The French Culinary Institute last week, you can imagine my excitement to have scored a Q&A session with Tina Casaceli, the Director of Pasty and Baking Arts…And the owner of the wildly successful "Milk & Cookies Bakery" in Manhattan. What a resume! Enjoy…
*Please note: "TLB" stands for "The Lunch Belle," and "TC" stands for "Tina Casaceli."
The book:
TLB: Your department (at the French Culinary Institute) is releasing a book called "The Pastry Chef," in November. Can you tell me a bit more? Will this book be available at national retailers?
TC: "The Pastry Chef" is the French Culinary Institute's guide on classic pastry techniques. This book is perfect for both professionals and amateurs looking to hone their skills. It contains many recipes which come directly from our professional pastry course. Plus, there are over 650 photographs, many of which are visually instructive.
Yes, "The Pastry Chef" will be available at national retailers in October. We don't yet have a specific release date.
TLB: You mentioned that it is the second book of a series; what is the name of the first book?
TC: "The Fundamental Techniques of Classic Cuisine."
Tina's background:
TLB: You grew up in Rochester and worked at your family's pizza and ice cream parlor. Is that restaurant still open?
TC: No, the restaurant is no longer operating. My father sold it.
TLB: Speaking of your father, why do you credit him for your culinary passion and success?
TC: Because my father was a small business owner; he ran our family's restaurant! That's where I got my first taste of the industry. I worked there from the time I was a youngster until I was nineteen.
TLB: You're a graduate of the Culinary Institute of America. Is this where your love affair with pastry began?
TC: Yes!
TLB: I've read that you're a sucker for spaghetti & meatballs, as am I! Which NYC restaurant makes your favorite plate?
TC: That's funny you should ask! Actually, I never order spaghetti & meatballs at local restaurants! However, I do think that Babbo and Bar Pitti are home to the city's most fantastic pastas.
Milk & Cookies Bakery:
TLB: You're the owner of one of my favorite bakery concept shops, Milk & Cookies. I would assume that your patrons enjoy being able to create their own cookies with your assortment of dough and ingredients. How did you become involved in this company? Which bakery do you get compared to most often?
TC: I bought Milk & Cookies from the original owners about two years ago. I've since streamlined the concept and added more dough varieties…We have a total of fourteen flavors, to be exact! In addition, our product is now available at Whole Foods. We are partnering with other gourmet food shops, as well.
As far as being compared to other cookies in the city, I'd say that we hear "City Bakery" quite often.
TLB: Zagat Marketplace gave Milk & Cookies a stellar 24 (out of 30) points for food. Do you feel constant pressure to keep that number stable and/or higher?
TC: Oh, most definitely! Of course I'd love to get that number even higher!
Career/Advice:
TLB: Some folks would say that "work" is a four-letter word (as in a four-letter cuss word), and to an extent, I would agree. However, if you are passionate about the work that you do, I would disagree. Do you consider yourself lucky to get to do what you love on a daily basis, and get paid for it?
TC: Absolutely! I feel extremely lucky. And even on the craziest of days, I still love what I do.
TLB: For people out there stuck in the corporate-America-rut, dying to pursue their creative dreams, what advice would you give them?
TC: Take the first step! If you're interested in becoming a chef, sign up for a cooking course and find out first hand if you truly enjoy it. Before you leave your 9-5 job, however, be prepared to work your way up from the bottom. Success doesn't come easy and certainly does not happen over night! You can't be afraid to get your hands dirty!
TLB: What advice would you give to someone who wants to open their own restaurant/bakery/specialty-foods-shop?
TC: Experience is key. Before you go and open your own place, I suggest working within your area of interest. Want to open your own bakery? Get a job in a successful shop and familiarize yourself with every aspect of the business; from product placement to customer interaction. Also, make sure that you have enough cash flow! Expect the unexpected, as everyday presents itself with a new challenge.
…
Until we eat again,
Lindsay, The Lunch Belle