Congratulations on the opening of the brand-new location of Carlo’s Bakery earlier this month in Las Vegas! What can you tell me about this new location?
Thank you! I gotta tell you, the bakery opening was insane and we got such a great response from both the locals and tourists. It’s right across the street from the restaurant, it’s like Buddy’s little hallway. Honestly this location is all about bringing the bakery from Hoboken to Las Vegas, and all the stuff we make in Hoboken will be there. I think time will dictate if there’s more of a specialty, but right now it’s going to be a re-creation.
What can you tell me about your participation in the Chase Sapphire Grilling Challenge, which is part of the eighth-annual Vegas Uncork’d events from Bon Appétit? How do you feel about pitting your grilling skills against Mario Batali’s to help these culinary students win scholarships?
We’re going to have a lot of fun with this challenge, this is the next generation of chefs and bakers and anything I can do to help, I will. Mario’s in trouble! I’m kidding…I am actually a little bit intimated, not going to lie. If we were doing cake decorating I would tell Mario he’s going down big time, but I’m going to have to work on my grilling skills. I’m not sure what we’re making yet, but it’s going to be fun.
That’s great! So what is your mentoring style?
For me, I want people to believe in themselves, because if you do that and you work hard enough, you can accomplish anything in this world. It’s like me and Mario, nobody gave us nothing. We had to start from the ground up and turn whatever we have into what it is now.
Can you tell us about the other Uncork’d event you will be participating in called Baking with the Boss?
People are going to come in and be able to taste some of the food from the bakery, both savory and desserts. I’m also going to pull some people up to teach them how to decorate some cakes like we do on Cake Boss, and give them some tips.
So what’s your number one baking tip?
Don’t put icing on the cake until it’s completely cooled!
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi