O's 10th Anniversary Cake Chefs Share Their Kitchen Secrets
Baked's Pistachio Cake with Honey Buttercream
What's your favorite secret ingredient?
Nato: As Matt would attest, I try to sneak cinnamon in most of my baking. I love the warmth it lends to baked goods.
Matt: It's probably not a secret anymore, but I try to put malt or Ovaltine in everything.
Is there a dessert you won't eat?
Nato: Sadly, no. You can put a stale supermarket cake in front of me, and I'll still have a bite.
Matt: I hate poorly made chocolate chip cookies. They bum me out.
What was your most nerve-wracking kitchen experiences?
Nato: I still get terribly nervous when we do demos. We've never messed up so profoundly that we were booed off the stage, but I'm sure we were close in the early days.
Matt: I once had to cook eight Cornish hens and had to use my bathtub as a holding pen. It was kind of an awkward experience for guests who used the restroom.
What's your guilty pleasure?
Nato: Cheeseburger and fries.
Matt: I love baguettes with butter.
What three things are always in your fridge?
Nato: Milk, apple juice, cheese.
Matt: Beer, seltzer water, cheese.
Besides baking, what are you passionate about?
Nato: Coffee, music, design.
Matt: Poker, skiing, movies.
Next: Bill Yosses's favorite trick...