Doug Basegio
From:
Redwood City , Calif. Stores or restaurants:
No longer. Sold after twenty years in business. Culinary education:
Trained in Switzerland Interests:
All forms of baking and confectionary Culinary inspirations:
Francois Arnaud, G.J. Bellouet, J. Perruchon, Christian Hagmann, Emile Wartmann Culinary secret weapon(s):
Focus and perseverance Favorite restaurants:
Ferallon Favorite food:
Swiss Food you won’t go near:
Fast food Weirdest thing you’ve ever eaten:
Calf head Alternative dream job:
I'm doing it Best cooking/baking advice you’ve ever received:
Don't overdo it with the richness of ingredients--your customers will live longer Awards:
Bronze medal and silver medal in pastry competitions Why you should win this challenge:
I hope that my work will illustrate a good command of all elements used in my showpiece
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