“I hate fine dining desserts. I really do.
“I’m more of an apple pie, vanilla ice cream, caramel sauce kind-of-girl. Or a big bowl of chocolate ice cream. If I were to go out, that’s what I would eat. But that’s what I try to incorporate from my soul and technique. I always think about what I would like to eat and then make it ‘fine.’
“I love supermarket cake. I think it’s awesome! I don’t know why, but it’s more familiar to me, growing up.
“But I would never work in a casual restaurant. It’s weird. I like comfort food. But I like the aesthetics, so I work in fine dining.”
Jenny Lee is the Executive Pastry Chef at Junoon
Interview and photo by Kara Chin