An Interview With Chef CiCi


Chef CiCi is a pastry chef whose sweets and drinks will be featured at The Sweet Hour at Nic’s Beverly Hill 453 N Canon Drive in Beverly Hills on Wednesday, December 18th from 7:00 to 9:00 PM; here is a link to her website:

Q: What made you interested in becoming a pastry chef?

A: Baking with my mom when we lived in Johannesburg, South Africa. That’s where it all started!

Q: What kind of training did you have?

A: I attended the Wilton School of Cake Decorating, Valrhona En Route Courses, New School of Cooking & Chef Eric’s Culinary Classroom.

Q: What kind of pastries will you be serving at The Sweet Hour?

A: Budino‘s topped with Créme Fraîche , Carrot Cake Cupcakes, Chocolate Bark, S’mores Cupcakes, Beignets, and a variety of Ice Creams.

Q: What are the drink specials you will be serving?

A: Fresh Lemonade, Virgin Pinã Colada, and Fruit Smoothies.

Q: Will you have vegan and gluten free options?

A: Yes, all of the Cupcakes, Ice Creams and Beignets are vegan! There will be some gluten free cupcakes as well.

Q: What kind of flavors do you like to experiment with?

A: I love experimenting with fruit flavors, seeing which fruits pair together well.

Q: What makes your pastries unique?

A: Majority of my pastries are vegan and people can’t believe they’re vegan. I do not tell them they’re vegan until after they have eaten it. The reaction when I tell them is always great.

Q: What is the next Cronuts?

A: The Vegan Beignets!!!

Q: What has been your greatest triumph as a chef?

A: It would have to be interning at Mélisse, a 2 Michelin star restaurant in Santa Monica. I honestly did not see myself ending up there. I’m very thankful for the opportunity, it’s really great.

Q: If a person was only going to try one desert at The Sweet Hour, what would you recommend?

A: The Carrot Cupcake with a Pecan praline and Vanilla ice cream.

Please note; Eliza’s interviews are done by email. All answers are unedited and come right from the lovely fingertips of her subjects:)


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