It seems as if Dominique Ansel, the creator of the famous ‘Cronut’ croissant-doughnut hybrid pastry never runs out of best selling ideas. In the two years since the Cronut was born, Chef Ansel has baked up numerous other blowout desserts including the milk and cookie shot, the frozen s’more and now offers an $85 eight course dessert tasting, which tickets for are sold out through mid September.
“Don’t wait, don’t hold onto it, explore it,” Ansel said. Any idea is worth the exploration, according to Ansel. Ansel noted a recent example of how he noticed nail art trends on Instagram and that he may explore the various techniques and designs for a future product. Comparing his baking with a fashion show, Ansel said that people should lead with their best ideas, instead of following the saying 'save the best for last.'
Ansel spoke about his trick to never running out of ideas on Monday at the first ever Accessories Council Summit hosted by Women’s Wear Daily. Growing up in France, Ansel said he made approximately $150 a month in his bakery job at age 16. One day, he walked by a store with a beautiful white shirt and decided to spend one month of his salary on the shirt. He decided that he would pack it away in the closet and wear when the time was right. But when the right time came around a few years later, the shirt’s sleeves were four inches too short and the shirt could not be worn. From that moment on, Ansel said that people should never wait with ideas.
To read the rest of the story, please go to: FOXBusiness
