Interview with Pastry Chef Julien Wagner of Opaline – Los Angeles, CA

Pamela Lewy: What is your philosophy on desserts?
Julien Wagner: I believe that flavor is more important than aesthetics or glamorous tricks. I also like to incorporate savory ingredients in my desserts to keep things different. I use the natural sugars found in foods like carrots and parsnips.

PL: What restaurants have you worked in as a pastry chef?
JW: Radius in Boston.

PL: Where did you train?
JW: I’m self-taught. I have always worked with great talent and I believe that the best education is experience.

PL: What pastry or kitchen tool can you not live without? Why?
JW: Sharp knives - pastry knives are notoriously dull.

PL: What are your favorite ingredients?
JW: I like everything, but I especially like to cook with basil.

PL: What are your top three tips for dessert success?
JW: First, the dessert has to be something that guests can relate to. For instance, they may spark childhood memories or strike some sort of chord with the chef. Pastry chefs need to be happy with the finished product as well. Second, flavor should be more dominant over aesthetics. Third, don’t be overly creative.

PL: Who are your pastry heroes or mentors?
JW: Paul Connors. I worked with him for three years at Radius and he helped me think with a pastry chef’s mind.

PL: What are your favorite desserts?
JW: Crème Brulee and simple ice cream flavors like coffee, vanilla and chocolate. I like to pair these with many fresh fruits that are so abundant here in California.