Today's candymaker:Veronica Arroyo
of Michael Mina'sBourbon Steak Scottsdale
Arroyo's passion for a pastry career began in her grandmother's kitchen and took her to New York's famed Le Cirque and Atlantic city's Borgata before dropping her off at Bourbon Steak Scottsdale.
I ended up in the kitchen because it is a laboratory for the soul. It is impossible to create a dish without altering yourself.
My favorite dish to make is peanut butter and Jelly (seriously). It's the embodiment of simplicity and expression of flavor.
One dish I'm afraid to make is my mother's green chile. I've never attempted it. Some things are holy.
What retro candy wins Arroyo's heart? Find out after the jump.
My favorite kind of candy is the Chick-O-Stick. It's amazing when a candy maker combines two typically unrelated flavors (coconut and peanut butter) and the end result is something quite incredible.
Caramel should be transformative. It should change the way people look at sugar each time they taste it.
I always brush my teeth after every meal.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Find Veronica 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: