How I Built This with Guy Raz The Cronut and Dominique Ansel Bakery: Dominique Ansel
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Jun 17, 2024 
Dominique Ansel, the world-renowned pastry chef, shares his journey from humble beginnings to fame as the creator of the Cronut—a delicious fusion of croissant and donut. He recounts the overwhelming demand and chaos his bakery faced when the Cronut took off, leading to lines and scalpers. Ansel discusses the balance between culinary artistry and entrepreneurship, innovations like the cookie shot, and the importance of trademarking the Cronut. He also reflects on the impact of media coverage and resilience in navigating the challenges of business growth.
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Abusive Coworkers
- Dominique Ansel's first year in a kitchen was miserable due to abusive coworkers.
- They would cut him with knives, sear his arm with hot spatulas, and constantly insult him.
Job Hunting in Paris
- To find a job in Paris, Dominique Ansel drove around, dropping off resumes at bakeries.
- He got a job at Peltier, where he made what he considers one of the best croissants ever.
Rising at Fauchon
- Initially a seasonal worker at Fauchon, Dominique Ansel was chosen to stay out of 30 people.
- He quickly rose to sous-chef, managing over 100 people at 24.