DOMINIQUE ANSEL: Hey, guys.

I'm Chef Dominique-- and this is my toolbox.

One of the most important things for a pastry chef is a scale.

Very important to be precise.

I also have a thermometer.

Without this, bad things happen.

My offset spatula to make everything nice and smooth.

This is not just a spoon.

This is a quenelle spoon.

Very important to make beautiful shapes of ice cream.

I always had my tweezers.

This is really good to do precise work on my desserts.

There's always a pinch of salt in my desserts.

This is pink Hawaiian sea salt. It's a very precious gift.

I have a wide collection of piping tips,

and all this other cool stuff.

I like my desserts to be creative, to have a voice,

to have a story.

My creative process changes all the time.

I get inspired by shapes, colors, memories.

It's all about connecting people with food.

How do I come up with new ideas?

By staying open minded and always learning.

I dream about pastries.

I dream about my work.

It's a lifestyle, and I think about it night and day.

I made this chocolate gingerbread pine cone.

And this.

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