Running one pastry program alone is a feat of organization and carbohydrates—but two? Well, that’s all in a day’s work for Camari Mick. She’s the executive pastry chef at the Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood, and she’s also creating breakfast pastries like candied orange almond croissants for the newly opened Raf’s up the block. Camari is a star in New York’s white-hot pastry scene, so Aliza’s thrilled to have her on the show to talk about developing dessert tasting menus, being nominated for a James Beard Award, and how she’s making the industry more equitable.
Aliza Abarbanel is a contributing editor at TASTE, the co-founder and co-editor of Cake Zine, and a freelance writer based in Brooklyn. Previously, she was an editor at Bon Appetit.
