Who: Douglas Hernandez, pastry chef at Bibiana.
Why we chose him: A high level of craftsmanship goes into his desserts—his bomba is crafted with six chocolate elements.
Also worked at: Le Cirque, Lutèce, and La Grenouille in New York City; Central Michel Richard in DC’s Penn Quarter.
Childhood memory: “I couldn’t watch a lot of TV, but when I did it was mostly Julia Child and Jacques Pépin on PBS.”
Where he’d be if not wearing a chef’s hat: “Playing the alto saxophone.”
Memorable meal: “I recently did a tasting by myself at WD-50 in New York. I walked in at 11:30 pm and grabbed the last table to see Wylie Dufresne’s interpretation of food, sitting there with my eyes closed, tasting each bite.”
Post-work drink: “Cold Dr Pepper.”
Late-night snack: “Chinese food from New Big Wong in Penn Quarter. I get the General Tso’s chicken and crispy fried pork chops.”
Stimulant of choice: Jack3d energy drink.
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