SWEET & SAVORY | CHEF DOMINIQUE ANSEL

Earlier this year we had the pleasure of interviewing Chef Dominique Ansel as we talked about his partnership with Honey Bunches of Oats as well as his noted Dominique Ansel Bakeries that are here in NYC as well as in Las Vegas! He is know for his phenomenal creations and now that Papa D'Amour opened a few weeks ago we wanted to talk about his latest concept, how it came about, and more! We also had an incredible time having a 9TASTING of some of the unique and satisfying treats that are sweet and savory located in Greenwich Village.

ATHLEISURE MAG: It’s so good to see you again!

CHEF DOMINIQUE ANSEL: It’s so good to see you again. How are you?

AM: We're good!

So, what is the thought behind this latest concept? I'm so excited that you're able to now be able to fully tell us about it!

CHEF DA: We live in New York City. It’s the most eclectic city in the world! I’m French obviously, I came from France and I met my wife in NY, she’s from Taiwan. Our kids are born here, they grew up here and of course, they are Americans. They have the culture here and they are also growing up in the culture that we share together. So our family celebrates lots of different holidays that are Chinese, French, American!

AM: Oh yeah!

CHEF DA: It’s a lot of different holidays so it’s amazing to be able to teach them about our different cultures and what they are like. That’s how this concept came about.

At home, we’re eating all kinds of foods - Asian, French it’s all diverse. We want to expose them to all of that and we’re glad that our kids can learn all about it.

AM: That’s amazing and such a great foundation for them.

You're known as someone who's always creating and being innovative. What are the synergies between French pastry and Asian breads?

CHEF DA: It’s all about the culture and the tradition of food. That is the most important thing to me. There are a lot of French techniques that we do here. There’s a lot of Asian inspired flavors and traditions of how we eat things. It’s a mix of cultures and not so much a mix of ingredients.

AM: Wow!

And what are the spices and ingredients that are indicative of Taiwanese Cuisine that you've implemented into this menu?

CHEF DA: I think it's more like scallions, hot dogs, and rice. There’s a mochi donut and there are a lot of things that are a nostalgia to the Asian community in terms of Asian preference of bread. That overlaps with the French.

AM: Your menu here doesn't have any repeats from your other restaurants. So, what was the process like in making this menu, and how do you achieve that balance between what you're offering is?

CHEF DA: Well, it was very challenging first of all!

AM: We would assume that!

CHEF DA: So you don't want to be too French and you don't want lean into being too Asian so we’re right in between, right in the middle. It's something new and it’s something fresh in terms of the idea. We wanted to make sure that we are telling the stories behind each of the creations.

AM: Right.

CHEF DA: The process was long, it took us about a year to work through all of these ideas from the concept, to the testing, to the execution. We wanted to make sure that everything that is available and that you receive, each one of them has a reason to be and that it has a message to pass on.

AM: That is such a thoughtful approach to this concept!

In terms of seasonality, what are flavors that we can expect as we continue to navigate the Summer and then as we go into the Fall?

CHEF DA: Well it’s always the same for me. I love fresh fruits in the Summer and I always like nuts and chocolate towards the Winter. So the menu right now is still the same because we just opened a few weeks ago. But there will definitely be some changes in the Fall!

AM: It will be interesting to see what that will be!

So when it comes to introducing new ingredients or spices into the menu, what do you look at?

CHEF DA: The most important thing for me is the culture, looking at traditions, or even childhood memories. Those elements are not always so much in regular ingredients. But it’s also how you eat food as well.

AM: Right.

CHEF DA: For example, we have Scallion Bread and the tradition of eating it in Taiwan, is the you hold it and you fluff the bread. So you see that motion in your hands that makes the dish lighter. So we have a pastry that resembles a little bit of this. So it’s a cultural thing and that’s what it is for me more than anything else!

AM: When you're not at your restaurants or creating concepts – we know that you do a lot and are so busy. How do you spend time just for yourself?

CHEF DA: I spend it all with my kids! They keep me very busy and I’m very happy about it!

AM: Well Chef, we appreciate you talking with us and sharing more about Papa D’Amour as well as answering our questions for our series THE 9LIST 9M3NU again as well as 9CH3F ROUTIN3S! We’re really looking forward to tasting your creations and showcasing this with 9TASTING which we'll share soon! We have truly enjoyed finding out the storytelling behind the dishes you create!

CHEF DA: Thank you!

PAUL FARKAS: It’s amazing that you came up with this menu all within a year!

CHEF DA: It’s challenging and it’s risky too! It’s brand new and it’s small.

PF: I was going to ask, in terms of Taiwanese cuisine, are there restaurants that are here in NY?

CHEF DA: There are a few, but there are some that are a gem! There is one that I go to where every single dish is like wow! It’s so delicious and so simple! My wife and I were there and there is just this seasoning that is in the wok because they don’t really wash it so it’s just rinsed off. So you have those layers of rich flavor, spices, soy sauce, and various oils and so when you’re eating there everything has a bit of that flavorful mix because of the wok. It’s strange, but it’s really good!

IG @papadamournyc

PHOTOGRAPHY CREDITS | Paul Farkas

Read the JUL ISSUE #115 of Athleisure Mag and see SWEET & SAVORY | Chef Dominique Ansel in mag.

9CH3F ROUTIN3S | CHEF DOMINIQUE ANSEL

Read the JUL ISSUE #115 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Dominique Ansel in mag.

THE 9LIST 9M3NU

Read the JUL ISSUE #115 of Athleisure Mag and see THE 9LIST 9M3NU in mag.

SWEET SUCCESS | CHEF DOMINIQUE ANSEL

Who doesn't love an epic pastry and when you're in NYC, James Beard winner Chef Dominique Ansel is known for making pastry moments with being the creator of the Cronut, Cookie Shots, DKA, and Frozen S'mores to name a few at Dominique Ansel Bakery. You can also continue to enjoy his artistry at Dominique Ansel Workshop, Dominique Ansel Las Vegas in Caesars Palace and Dominique Ansel Marché in Paris Vegas. He is known for creating magical moments in each bite.

We had the pleasure of attending an editor's event to see him make memorable breakfast bites in partnership with Honey Bunches of Oats Chocolate Cereal that was perfectly decadent as we navigate the Winter season. We also sat down with him to talk about how he came to the world of pastry, his creative process, and more!

ATHLEISURE MAG: We’ve wanted to chat with you for a number of years for Athleisure Mag so it was such a pleasure to taste your treats and creations at today’s event! I’m sure my trainer is not going to like it ha!

CHEF DOMINIQUE ANSEL: Ha, don’t blame it on me!

AM: I’m not going to blame it on you! I was the person who ate everything haha!

When did you first fall in love with pastry and when did you realize that you wanted to be a pastry chef?

CHEF DA: That’s a good question. I was not expecting this question. So, you know, when I left school I was barely 16. My parents couldn't afford – I lived in a project, my parents couldn't afford to send me to school. So, early on, I decided to get a job to help the family, like to provide for food. So I didn't know what I really want to do. My mom was a terrible cook. She was so bad and my grandma was good. My mom was horrible and oftentimes like, I will end up in the kitchen trying to save dinner. I'll try to put something together so you can eat something not fancy at all, but just edible!

AM: Right!

CHEF DA: When I was that age, I was like, maybe I'll work in the kitchen. Maybe I'll be a chef. I'll try. And I found like a school that was free that welcomed me and I was doing an apprenticeship. So I would work in a restaurant for 3 weeks and go to school for a week, every month, it will be like this. So at first, I was a chef, a savory chef for 2 years. And you know, I love cooking. I love it today as much as I love baking. I don't do it as much, but I do baking for a living. When I was cooking, I would often do the desserts. So that was the only time where I'd pull a recipe, I'd read the recipe, and make this pastry. I remember it was like a Walnut Cake, very simple but really good. I would make this Walnut Cake and every time I'd make it, it was coming out perfect because I'm scaling and measuring everything.

AM: Right, yeah.

CHEF DA: I love that! I love the science behind it. I love the precision, I love the details and I love the fact that, you know, you could be creative with pastry. You can take like, raw ingredients, like sugar, flour, butter, and build that beautiful showpiece like chocolate. You can’t do this with cooking. Cooking is more intuitive. Cooking is more intimate and it’s about knowing the ingredients.

AM: Yeah.

CHEF DA: It’s about how to season them like if they are ripe or not.

AM: Yeah.

CHEF DA: It's a lot different. It’s different skills but I fell in love with baking then and I was like I'm gonna do a 3rd year of the apprenticeship. I'm gonna do it with baking so I did that and you know, I've been baking since then. It's been like 30 years.

AM: I mean that's so fantastic. And to learn that your initial culinary training was in a free program like that's that's amazing.

So how did you make that jump to being at Daniel which is amazing.

CHEF DA: So while I was in France, after my apprenticeship and completing my military service, I bought a small car and I drove to Paris because my boss at the time, talked about Paris every day. I was like, I need to go there. I'm gonna go to the capital. I need to work with the best and I eventually found a job there which led me to another job, and I eventually got the job at Fauchon (Editor’s Note: Fauchon is a legendary French Pastry shop), which was the leader in terms of products imported from all over the world, from spices, oils, like anything you name it – fruits and vegetables, like anything that they all came in that was exotic from all over the world. The pastry department was huge. It was a time where it was growing very fast and I was a hired as one of the pastry cooks there.

I worked there for 8 years. I was supposed to stay for 4 months. I stayed there for 8 years.

AM: Wow.

CHEF DA: In 2006, Daniel Boulud was looking for a pastry chef, so he called me, I was in Paris at the time and I was in charge of the International Development of the brand. So I was traveling a lot and he asked me if I wanted to come to New York to, you know, for the Pastry Chef job. I really didn't want to go back to a restaurant but it took me half a second to say okay, let's try.

I came to Daniel here in New York in 2006 with two suitcases. I folded everything back in France. I left everything. And I came with 2 suitcases, slept on a couch for like, 3 months – I didn’t have time to buy a bed!

AM: Right.

CHEF DA: I worked at Daniel for 6 years as the Executive Pastry Chef there and it was amazing years. Of course, in 2011, I decided to jump on my own and to take the next step and start my business.

AM: Why did you want to do that?

CHEF DA: Why? I always knew. I knew from when I was young that I want to be an entrepreneur, I want to own my own business. I want to do my own thing. I like the challenge of multitasking and wearing different hats. I like the challenge of making beautiful food but also like the business side. Having the interaction with the guests and knowing how to express yourself. It's all these like, things combined together, makes it very exciting to me.

AM: I mean, you have created some amazing pastry moments. I mean, the Cronut, which, I remember going in many times trying to get one and it was gone. I was just like argh foiled again!

CHEF DA: Haha I’m sorry!

AM: Then your Cookie Shot comes out and it’s another craze around that.

What does it mean to you that you've created like these little niches that are always going to be etched like you know, in the culinary world.

CHED DA: You know, it's overwhelmingly humbling. When I look back sometimes I'm like, I don't realize how much of an impact I left within the pastry world. I'm still walking around and I don't take it for granted. One of the best moments for me was When I was in Japan, we had a shop there. We were selling the Frozen S’mores which is our small version of the ice cream version of a s’mores.

AM: Yep.

CHEF DA: We were selling up to a 1,000 a day.

AM: Wow!

CHEF DA: 1000 a day! We couldn't keep up like we were making them and we were always selling. I stepped back for a second. I was like, this is amazing. I grew up in France. I learned my job in France. I came to America in 2006, barely knowing what a s’mores was.

AM: Yeah.

CHEF DA: Or what the tradition, or the meaning of it was.

AM: Yeah.

CHEF DA: Like I loved it so much that I embraced the culture, the American culture, the fact that people were coming together around the campfire, and friends, and family, and sharing this moment in time, where something as simple as the s’mores had so much signification for people and meaning of like getting together.

I took this as let's do something fun with it. Let's do something different. So of course we're having ice cream. that is surrounded by the honey marshmallow and chocolate wafer with crispy wafer and a little sea salt and we torch it in front of people. And that was really enjoyed by the Japanese people. People were mind blown and they were like, what is this? It’s portable. It's small. It's torched and finished in front of you. It's chewy. It's like crunchy. It's like not too sweet. It's like it's so much fun. It's ice cream inside. They love, love loved this so much that s’mores became a trend in Japan right after we opened our shop there. I took a step back I'm like, “my God. I'm a French man who lived in France, came to America when I was in my late 20s, and I managed to bring something so cultural from our country to another.” I feel very fortunate to have a chance to express myself through that and to cross cultures together and it's, it's amazing. It's a once in a lifetime.

AM: Oh 100% I mean, s'mores are serious business! I'm from the Midwest and we are serious about our s'mores and our bourbon –

CHEF DA: And bourbon!

AM: And Bourbon for those that want that adult version!

So how did this partnership come up with you and the Honey Bunches of Oats and Chocolate? That is just so fun to see and to taste that pairing today!

CHEF DA: Well, you know, they reached out asking me if we want to do something together and I think that is a natural connection and extension. It's a natural extension of what we do.

AM: Yeah.

CHEF DA: It's sweets, pastry, it's, you know, breakfasty.

AM: Yep.

CHEF DA: It's just a natural connection and creating something new and fun with Honey Bunches of Oats and especially launching thei chocolate flavor. I mean, it's like exciting for me and something fun that we did together.

AM: I mean, the French Fries. I love that. I mean, I love potatoes.

CHEF DA: I mean, isn’t it every kids dream for breakfast?

AM: I could definitely enjoy having this.

Will you do anything else with them?

CHEF DA: We're just doing this event today. We're not playing to do anything else - yet.

AM: Your latest cookbook is Everyone Can Bake. Why did you want to do that?

CHEF DA: You know, I've always been like working in the best kitchens, the most intense kitchen with the most professional chefs and they are strict, rigorous, and organized. Since opening the bakery, people have been coming in and they have the love of baking. They are bakers without being professionals. I think, you know that the bakery has done so much. I always compare my time to when I was at Daniel, but we see people coming to the kitchen and be so amazed, or mind blown by the kitchen, the lights and the people, and they were saving in many cases a lifetime of their savings to come to Daniel for that meal at that restaurant and I wanted to give similar experience with my bakery through the food through the welcoming of people to experience different types of food. So, throughout the years we've welcomed like, you know, hundreds of thousands of millions of people passing through the door with food and I see so many people like bring me treats. Baking their own stuff. Running to me sometimes and I’m like, hmm should I eat it haha?

AM: That’s pretty ballsy for people to bring you their treats because you’re amazing!

CHEF DA: I always wanted to get close to you know, everyone not just to the elite of people I’ve served over the years, but to everyone and I wanted those recipes to connect with people. So I want to do a book that is humble and about home baking. I actually practiced a lot of recipes with my son at home. They're simple, their easy, and quick. It's not too intense, not too difficult. Baking can sometimes be scary for people because you're precise, you’re scaling everything, but there are ways you can do some things that are easy and casual recipes. That's what I wanted to talk about for this last book.

IG @dominiqueansel

PHOTOGRAPHY COURTESY | PG 30 - 32 Paris Las Vegas | PG 35 - 39 Honey Bunches of Oats

Read the JAN ISSUE #109 of Athleisure Mag and see SWEET SUCCESS | Chef Dominique Ansel in mag.

THE 9LIST | 9M3NU

Read the JAN ISSUE #109 of Athleisure Mag and see THE 9LIST 9M3NU in mag,

ATHLEISURE MAG #109 | CARISSA MOORE

In this month’s issue, our front and back cover story is with 5X Women's World Champion of the WSL and Team USA Olympic Surfing Gold Medalist in her first year, Carissa Moore. We have had the pleasure of her being a cover previously and are excited to check up with her to see about what she is up to as she prepares to have her first child, the importance of the sport, and her need to continue to give back! 

This month we caught up with WNBA Washington Mystics and Unrivaled Lunar Owls BC star, Shakira Austin. We talk about her passion for the sport, why she enjoys playing, recovering from injury, the inaugural season of Unrivaled as well as the upcoming WNBA season.

We had the pleasure of interviewing Chef Dominique Ansel who is known as the creator of the Cronut, Frozen S'more, and Cookie Shot! We talk about becoming a pastry chef, his passion for creating, Dominique Ansel Bakery, and more.

This month, we also sat down with Simone I Smith and her namesake jewelry line. She talks about her love for fashion and accessories, her creation process, essentials in her collection, her collaborations with Mary J Blige and Misa Hylton, launching her men's portion of the brand - Majestic where her husband Todd Smith aka LL Cool J and her sons appeared in this campaign, and more.

We also sat down with Terracea founder, Eric Hui as part of our Athleisure Mag Summit Series to talk about his brand which focuses on pieces that can be worn when enjoying your favorite sport outside as well as in your everyday life. We talk about why he created it, innovations from the brand, and what we can expect in upcoming seasons.

This month's The Art of the Snack takes us to the Theater District in NYC to Dilli Dilli which is a merge between Old Delhi and New Delhi. We find out about the ambiance of the restaurant as well as dishes that we should have in mind for our next visit.

This month's Athleisure List comes from SaltDrop, a fitness method whose studio is located in Astor Place in NYC. In addition, we also have Canopy by Hilton Cancun La Isla as we think about warmer clients. in

This month we have our 9PLAYLIST from Rapper/Producer Kendrick Lamar and singer, SZA. Our 63MIX ROUTIN3S comes from WNBA star, Shakira Austin. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Gaurav Anand of Dilli DIlli in the Portland, Chef/Restaurateur Dominique Ansel of Dominique Ansel Bakery and Michele's, and Chef Richard Ingraham. We also have our N3W YEAR N3W YOU from Carissa Moore, STARZ Outlander star Charles Vandervaart, and 3X X Games Aspen Medalist Hailey Langland. 

Read the JAN ISSUE #109 of Athleisure Mag.