Thursday, August 16, 2018
MARIN INDEPENDENT JOURNAL -- I was a little lost for a while when I started at SF State. I just wasn’t quite sure what I wanted. I had traveled to China, which was quite different than how it is now. I thought the language was interesting. I studied (Chinese) for about a year, then the artistic side of me wanted to evolve. I was vegetarian — I’m now vegan — so I didn’t want to be a regular chef and have to cook meat. I went into pastry. My father, who was a refugee from Nazi Germany, when I decided to go to pastry school, he told me that his family had owned bakeries in Berlin. I had no idea. When he told me that, it felt really right.