In this episode of Depth of Field, host Penny De Los Santos welcomes Orlando Soto, the executive pastry chef at Le Bernardin, one of the top fine dining restaurants in New York City.

Orlando shares his journey from studying chemical engineering to pursuing a career in culinary arts. He talks about his learning experiences and the honor of being part of the team at Le Bernardin, which was recently named the best restaurant in the world.

They discuss Orlando’s recipe for success for a career in culinary arts, the unique challenges he faces compared to other creative professionals, and how to focus on progress over perfection in moments of doubt.

Tune in to find out more about Orlando’s unconventional journey to becoming a top pastry chef through combining his passion for both art and science, and where he finds sources of inspiration.

Find the full show notes for this episode and all other episodes at https://www.pennydelossantos.com.
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