As much as we don't like to admit it, when it comes to most things in the culinary world the French do it best.
Yeah, we know; it defeats the whole ethos of American exceptionalism; the idea of the city on the hill and what have you, but, unfortunately, it's true.
Especially when it comes to pastries.
Fortunately, American ingenuity is still a major part of the equation.
This past summer, French-trained, Alaska-native Eric Snow took over as pastry chef at world-renowned Palm Beach French restaurant Cafe Boulud.
We spoke to the Snow, who has worked for famed chefs ranging from Alain Ducasse at the Essex House to Frederic Robert at the Wynn in Las Vegas about his previous posts, Martha Stewart, and his German Shepherds.