Chef Gustavo Tzoc is the Executive Pastry Chef at Junoon.
What do you love most about Your City?
The fact that if I go to a different restaurant every day for a year, I would still have hundreds more restaurants and cuisines to visit in Manhattan. And that’s without counting Brooklyn, Queens and the Bronx.
Favorite breakfast meal & restaurant?
The Latin Beet on the same block as the restaurant I work at offers this Matcha Oatmeal with blueberries and shredded coconut.
What are you doing at:
6:00 AM – Sometimes on my way to sleep as I get off from work by 1am, subway travel at that time might take 1.5 hours, winding down with my partner binge watching a new show on Netflix or HBO. Soooo many great shows.
10:00 AM - Sleeping for sure.
12:00 PM - Favorite Power Lunch spot/meal?
The NY obvious BEC (Bacon Egg Cheese) and small coffee from the Deli close from my apartment.
7:00 PM - We are one hour into service. Pastry usually starts to “get hit” with orders by 7:30. So me and my cooks are still doing some last dessert production. I’m usually upstairs setting up station and checking on my cooks performance.
11:00 PM - We are starting to get our last reservations. My cooks and me will begging cleaning and wrapping things for the next day.
What drink do you need to get through the day and at the end (and how many)?
Coffee from the corner Deli to start, water when I get into work. Chocolate milk is my guilty pleasure mid-day. One cappuccino towards the end of service to give me a push. After work one to two Whiskey Gingers at local bar Bo’s.
Most used App/Favorite Instagram Account?
I use Baldor app for purchasing, check Instagram every day. #afternoontea is my current most visited account as I’m trying to educate myself more about this as I would like to implement it at the restaurant.
Where do you enjoy getting lost?
My own head. ;) Only slightly kidding… I like going to “smaller” bookstores like Strand and look for not so knows cookbooks and fiction.