My culinary voice really comes from a
place of humor and surprise, you know, I
really like to make people smile, I like
to make them laugh and I always like to
make them think.
You know, whenever they get something of 
mine, be it a cake with lasers and motors
in it or a plated dessert or even
something savory, I always want to put
something surprising in there so
people are like oh man this chili is really
good - oh what's that? You know, or like, you
know, they get a cake and then
they go to cut into it and then it falls
apart and there's another cake inside of
it or something like that. You know, I'm
not too serious about how I sort of put
my food out there but don't confuse that
with not being serious in what I do. You
know, what you put out to the world is
not this sort of serious, pedantic,
overbearing sense of this is a
culinary museum kind of thing.
No, it's a cake shop, it should be fun, you
know?
