In catering, you're always changing; the client is always dictating to you in terms of their wishes.
When I do something that's stressful, I have to find a moment of peace, so I tend to meditate and get in the flow. It's a regular practice of mine.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
One of my early childhood memories was my grandmother always having a bowl of Nestle chocolate bars at her house. My sister and I would argue over who could eat the chocolate bars. Looking back, I don't know why we just didn't share. We could have split them.
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.