The Cronut and Dominique Ansel Bakery: Dominique Ansel
How I Built This with Guy Raz
From Bakery Dreams to Business Reality
This chapter chronicles the journey of a pastry chef as they rise through the ranks at a prominent bakery and face the challenges of entrepreneurship. Their transition from a sous-chef in a high-pressure New York dining scene to the opening of their own bakery in 2011 highlights the complexities of ambition and the realities of starting a business. Reflecting on mentorship, management, and the risks of pursuing dreams, the narrative emphasizes both the triumphs and struggles inherent in this culinary adventure.
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