Del Posto

You were-- Again, I love this juxtaposition between savory cook versus sweet, and how your journeys went about here.

What did you take away most from that experience, and honing your own style in that kind of environment? So you were at Del Posto, and then you had your own California moment, but you went LA.

You went to Squirrel.

So curious what your time was like there too, and then would love to hear from both of you, like, how you really think the West Coast has shaped you into the work you're doing today.

Right.

So yeah, the decision to move out there became clear.

I had been to California before, but while I was working at Del Posto, me and one other pastry cook were doing an event in LA with Brooks Headley.

He invited us to go with him.