From Dog Tag Bakery to Dominique Ansel
On a beautiful autumn day last Friday, GMF headed over to Dog Tag Bakery. Recently opened with limited hours, the space provides veterans as well as their spouses the ability to train and develop entrepreneurial skills through an educational program sponsored by the School of Continuing Studies at Georgetown University. During the process, veterans also gain confidence in their own capabilities and progression into civilian life. Learning how to acclimate to the constant change in the job market, veterans adopt successful methods to potentially launch their own business or enter the workforce with assurance.
Located in the heart of Georgetown, Dog Tag Bakery retails baked goods ranging from Connie Milstein’s famous brownies to snickerdoodle cookies by Pastry Chef Rebecca Kinsella. Yet, the service aspect of Dog Tag Bakery is what truly makes this place special. Unique in its position as a bakery and a veteran workspace, Dominique Ansel stopped by to meet the team and speak about his experience serving in the military and his life as a pastry chef. Extremely humble and personable, Chef Dominique Ansel kept the group laughing but there was something else behind the interaction…sincerity. By the end of the 45 minute discussion, those who attended understood that much more can be done to better yourself through the act of servicing others.
Chef Ansel was then whisked off to a luncheon at The Jefferson in honor of his new cookbook Dominique Ansel: The Secret Recipes. Before even reading through the book, I knew it would be phenomenal. The photography is jaw-dropping, but it is the stories that Chef Ansel shares that make the book relatable. All in attendance were able to try his Dominque’s Kouign Amann (DKA) a buttery, flaky pastry that dissolved as it hit your tongue. Although the rest of the meal was spectacular, my memories of that moment will resonate with my first experience of eating a pastry by Chef Ansel.