ROBBREPORT.COM 135
“Instagram is something I look at every day. It’s a way to
connect to our guests no matter where they are or what
time zone they’re in, but it’s also a place for discovery.
It’s the things that have nothing to do with food thatfascinate me the most: I’ll look at a video of nail art and
observe the techniques they use to create such intricate
details, or watch ceramicists carve designs into clay. Even
reading about technologies—like 3-D printing and thermo-
formers—can later be applied to pastry. It’s endless.”
DOMINIQUE ANSEL, chef/owner of Dominique Ansel Bakery & KitchenIn 2010, Instagram was
a plucky four-person
startup—its first post
an unassuming snap by
co-founder Kevin Systrom
of a dog in Mexico. Now
the photo-sharing platform
averages 500 million
users per day and boasts
one of the most engaged
communities of any social
network. Not one to miss
out on all the Insta-worthy
fun, Facebook acquired the
brand in 2012 for $1 billion.21st Century IconsG2G_Oct_Feat_Icons.indd 135 8/30/19 5:28 PMROBBREPORT.COM 135
“Instagram is something I look at every day. It’s a way to
connect to our guests no matter where they are or what
time zone they’re in, but it’s also a place for discovery.
It’s the things that have nothing to do with food thatfascinate me the most: I’ll look at a video of nail art and
observe the techniques they use to create such intricate
details, or watch ceramicists carve designs into clay. Even
reading about technologies—like 3-D printing and thermo-
formers—can later be applied to pastry. It’s endless.”
DOMINIQUE ANSEL, chef/owner of Dominique Ansel Bakery & KitchenIn 2010, Instagram was
a plucky four-person
startup—its first post
an unassuming snap by
co-founder Kevin Systrom
of a dog in Mexico. Now
the photo-sharing platform
averages 500 million
users per day and boasts
one of the most engaged
communities of any social
network. Not one to miss
out on all the Insta-worthy
fun, Facebook acquired the
brand in 2012 for $1 billion.21st Century Icons