After an eight-year career in finance, Monique
Apaliski turned off her computer and turned on a
mixer to study pastry at Le Cordon Bleu in Dallas.
“My husband likes to say, ‘banking to baking, at least
you only had to remove one letter,’” Apaliski recalls.
At Le Cordon Bleu Apaliski trained alongside top
pastry chefs including John Choe, Joe Baker, and
Her favorite ingredient? “I love the versatility of
pâte à choux. It’s used to make so many things and
can be used for savory applications as well. However,
when it comes to chocolate, you can’t go wrong with
a well-made ganache for similar reasons.”
Soon to graduate with a 4.0, Apaliski headed
to Chocolate Secrets to apply for an externship.
Positions in the kitchen were not readily available,
so she accepted a job on the retail floor with the
promise her pastry practicum would begin in July. A
quick study, Apaliski is now the executive chef at this
top choco-shop. Between creating bonbons, truffles,
molded figures, ice cream, and other confections,
what more could a newly budded pastry chef have
time for? “I am currently working on a tea-infused
collection to go along with our Earl Grey bonbon.” P