What's your favorite new ingredient?
I love Japanese influences in pastry. At one point, everyone was seeing European ingredients, but green tea and Japanese gingerroot for pastry are what I'm into now.
What's the most versatile spice?
Salt and pepper, but especially pepper. I get a lot of incredible spices from Mr. Recipe. He has incredible vanilla beans and peppery cinnamon. He's a funny guy and has a mustache that shoots up at the sides, like you see in the movies.
What's the most underused spice?
Cardamom isn't used much in French cuisine.