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BLD; she is co-owner and pastry chef for both.
I ended up in the kitchen because I don’t have to wear makeup!
My favorite dish to make is I guess I don’t really have a favorite; I like to make new things to keep from getting bored.
Find out how Morris really feels about gelatin powder after the jump.
One dish I’m afraid to make is anything with gelatin powder. It scares me, but I do use it sometimes!
My favorite kind of candy is Reese’s Peanut Butter cups.
Caramel should be gooey.
I always brush my teeth after working a long shift where I taste a lot of
product. Sugar tends to coat the teeth and they’ll be fuzzy by the end of
the day. So gross!
Find Danielle and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out, Smeeks candy store, northwest corner of Central and Camelback.
Catch up with the other candymakers we’ve profiled so far:
Tammie Coe, Eugenia Theodopolous, Charlie Blonkenfeld, Meghan Olesen, Veronica Arroyo, Brianne Day, Virginia Senior, Slade Grove
