Goldian is the pastry chef for Willard InterContinental Hotel, known for its hospitality, but also for its tasty edibles and afternoon tea in Peacock Alley. Is this your busiest time of year? This is one of the busier times. With our proximity to the White House, we also tend to be very busy during large political events. Is there a typical personality for pastry chefs? They seem to all be a little high-strung on “Top Chef: Just Desserts.”
Don’t judge by “Top Chef.” I personally think it wasn’t an accurate presentation of a personality of a pastry chef. … You have your restaurant pastry chef, hotel pastry chef, bakery pastry chef. It takes a lot of different personalities to work in these different environments. But, yes, we all have to be a little bit crazy sometimes!
