Dominique Ansel the pastry chef and creator of the Cronut (an amazingly tasty cross between a croissant and a doughnut) caught my attention when I made an early morning pilgrimage into the city yesterday to pick up a few special treats for the kids and an amazing cake for the New Years Eve party we were attending.
Here in this picture you can see him working with his staff in the small front kitchen. The whole time I was there they were slammed, in fact he line went down the block and around the corner. The thing is that the whole time I was there he was also smiling! The man was clearly enjoying himself as he shelled out tasty treats to the citizens of the world (seriously the people around me in line were from like 5 countries).
How lucky of him to have come across such fame and fortune right. I mean the Wall Street Journal named the word Cronut one the top new words in 2013, US Weekly said the Cronut was one of the defining moments of the year, and Mr. and Mrs. Zagat (who knew they were real people) toasted the new year with Champagne and a Cronut. What luck!
Except it wasn't luck. Chef Dominique Ansel was classically trained and worked his way up through many of the finest kitchens in the world before opening his own Bakery in NY (read he worked hard for many decades). Then taking 2 months and more than 10 recipes, he invented the Cronut. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut is first proofed and then fried in grapeseed oil. Cronuts are made fresh daily, and completely done in house. In fact the entire process takes up to 3 days.
You see success doesn't come because of luck.
Achieving a successful life takes hard work. Fame and Fortune take harder work. What are you willing to work hard for in 2014? Think about it.
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| Dominique is the tall man in the center of the photo. |
How lucky of him to have come across such fame and fortune right. I mean the Wall Street Journal named the word Cronut one the top new words in 2013, US Weekly said the Cronut was one of the defining moments of the year, and Mr. and Mrs. Zagat (who knew they were real people) toasted the new year with Champagne and a Cronut. What luck!
Except it wasn't luck. Chef Dominique Ansel was classically trained and worked his way up through many of the finest kitchens in the world before opening his own Bakery in NY (read he worked hard for many decades). Then taking 2 months and more than 10 recipes, he invented the Cronut. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut is first proofed and then fried in grapeseed oil. Cronuts are made fresh daily, and completely done in house. In fact the entire process takes up to 3 days.
You see success doesn't come because of luck.
Achieving a successful life takes hard work. Fame and Fortune take harder work. What are you willing to work hard for in 2014? Think about it.
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