:) Hi Messa......I am french schooled in nyc. So I guess you'd say I make French Pastries. But Im influenced by alot of great stuff going on now, and years of surfing my collection of cookbooks. You could say that I make all types of pastry. But what I truly believe in is fresh clean designes using really quality ingredients. I have read alot of the forms posts and will be hanging out there also, since I first did a school stint on the savory side of this crazy business , before pastry. I love both sides. Besides, I think it gives me extra value to the restaurants team. If in need, I can go anywhere in the kitchen. However there can be problems with that too. Look forward to these forums and my next job!