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Dominique Ansel in Conversation - Shared screen with speaker view
Now Serving
25:46
Thank you all for joining us here today for Chefs Dominique and Sherry
Now Serving
27:55
of course so happy everyone all over the globe can join us
Sairah Virani
01:09:52
You, 12:52 am i made your croissant recipe this week the seem to have the layers however it has a very tight and slightly greasy texture. What went wrong?
Evelyn Tsai
01:11:52
Would you offer any internships for young bakers that are aspiring to be like you ? My name is Evelyn and I just graduated from university, I’m going to Tokyo le cordon bleu in this coming October. I’ve always wanted gain more experience by working in bakery. And I’ve visited Chef Dominiques bakery at all locations and I’m a huge fan!
Kayla Sandoval
01:12:16
To both of you: What would you tell a young aspiring home baker who wants to go professional and open their own place? Especially in the light of world recent events.
Natalie Chapman
01:12:39
Hi there, I failed tremendously at making a levain using Flour Water Salt Yeast’s recipe. It seemed to fail after adding white flour. What ratio of water, white flour and whole wheat flour do you use in your levain? Thanks!
Tina Tang
01:15:24
Hi from Canada! We are big fans :)
Anita Jandrasec
01:15:25
Watching from Brisbane, Australia.
Evelyn Tsai
01:22:16
How do you follow up on the changes in the food industry around you?
Anita Jandrasec
01:23:47
Thank you so much
Evelyn Tsai
01:23:51
Thank you so much!!!!
Kayla Sandoval
01:24:05
Merci Beaucoup!!!
Evelyn Tsai
01:24:08
IVE BEEN TAKING SO MUCH NOTES!
Jereme Pangandoyon
01:24:10
👍🏾👍🏾👍🏾
Sairah Virani
01:24:41
Thanks
Anita Jandrasec
01:24:44
I would love that book. Will have to get one one day