When I have red velvet cake, I normally have cream cheese icing.

Whether it's a leaf from a tree, the supermarket or person, everything is art and movement, it's all inspiration.

I'll eat a bowl of bircher muesli for breakfast and I really like fresh carrot, orange, ginger and mint juice.

It's an indulgence to go out for bacon and eggs. It's not something you can do every day.

That way I look at it, I want to push myself to create things people could've never imagined. It's a good motto to have in the back of your head, I think.

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.