The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?
Laura Miller: Prior to pastry, my career centered on journalism and broadcast. I worked for a morning political show on MSNBC in New York. I soon realized that the only common denominators in my days were cooking and baking. My mother was the brave individual who challenged me to transform my hobby into a career – to move forward with confidence and purpose – and thank goodness she did. I’ve never felt more content with my daily endeavors as I do now.
FPS: What has been the most surprising or eye-opening moment for you so far in the program?
LM: When I first embarked on this schooling journey I didn’t realize that the discipline of the kitchen would overflow so strongly into my personal life. This entire experience has been one of self-renewal, discovery and balance.
FPS: What are your plans following graduation?
LM: Following graduation I hope to continue the learning process and to work under a chef who continues to challenge and push me far beyond my comfort zone.
FPS: Where do you see yourself in five years? Where do you hope to be?
LM: In five years I hope to be happy – and I have good reason to believe that I will be, so long as I continue on this journey started at The French Pastry School. I can’t go wrong as long as I follow my intuition. To do something I love each day is pretty rewarding, it’s now just about finding the right fit.
FPS: In the future, what will you look back on and remember most vividly about your time as a student at The French Pastry School?
LM: I never imagined that I would love waking up before the sun – when you’re excited to wake up at 5 o’clock in the morning, you know you’re doing something that you love. I suppose that’s also a testament to the chef instructors at The French Pastry School – it’s rare to find educators who are both knowledgeable and entertaining, yet each chef at FPS managed to make every day worthwhile, constantly challenging and encouraging each of us. I feel very blessed and fortunate to have emerged from such an amazing institution.