Pastry chef Cedric Barberet has worked in well-known restaurants such as Philadelphia’s Le Bec-Fin and Buddakan.

While working at the Mar-a-Lago Club in Palm Beach, Florida, he made Donald and Melania Trump’s wedding cake — a 5-foot-tall, 200-pound, seven-layer Grand Marnier chiffon cake with thousands of flowers.

Barberet, recently named one of the top 10 pastry chefs in the country by Dessert Professional Magazine, is a member of the prestigious Academie Culinaire de France.

For the past year, he has co-owned and operated Bistro Barberet & Bakery, a restaurant and pastry shop on East King Street in downtown Lancaster, with his wife, Estelle. And he has been working to bring well-known chefs, such as Le Bec-Fin founder Georges Perrier, to Lancaster for a variety of culinary events.

Barberet grew up in the south of France and has lived in the United States for more than half of his 42 years.

Hometown: Villefranche-sur-Saone, the capital of Beaujolais, France, outside of Lyon.

Education: Certificat d’aptitude professionnelle in pastry art and “Master” degree in pastry, chocolate confectionery and ice cream.

Family: In addition to my wife, son Ashton, 7, daughter Lea, 17, and our dog, Ryker, a pitbull-Labrador retriever mix.

Growing up, I wanted to be: A firefighter, but quickly changed to pastry chef because my dad is a pastry chef.

My first job was: Working in my father’s pastry shop.

A person I really admire: My dad, who made me who I am, and my wife, who keeps me straight and focused.

My parents always told me: Do what you love (and that is what I am doing).

The best thing about being a pastry chef and restaurateur: Making, transforming and creating a product and putting a smile on someone.

The most challenging thing about my job: Long hours, and to keep smiling at everyone like you just started, in a very demanding business.

The people I’d most like to have dinner with: My wife, chef Eric Ripert from Le Bernadin, and also Julia Child.

My favorite dessert: A vanilla eclair, but I have got two new ones that are getting close to this one — our praline and coconut lime eclairs.

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A book I’d recommend: Any pastry book by Pierre Herme. You can’t go wrong. They’re more for professionals.

A movie I’d recommend: “Kings of Pastry,” about how hard and expensive it is for chefs competing for the Meilleurs Ouvriers de France award.

A TV show I’d recommend: I don’t really watch TV shows, but I am cracking up when I see my friend Florian Bellanger judging (on the Food Network). LOL.

Three words that best describe me: Obstinate, professional, demanding.

One thing I’d change about myself: My grumpiness.

Something you’ll always find in my refrigerator: Cheese.

My guilty pleasure: Wine.

Donald Trump’s favorite dessert: A seven-layer chocolate cake with a 4-ounce scoop of vanilla ice cream. (Sometimes he came for a second round.)

Something people might not know about Donald Trump: Despite the attitude he may reflect, he is a very generous person.

Favorite way to spend a day: To bring my son to soccer practice and watch him play.

Favorite kind of music: House music, pop (Daft Punk) and rock (Nirvana).

My idea of exercise: Watching hometown soccer from Lyon. LOL. Seriously, I also play tennis but have no time lately.

Favorite vacation spot: Hawaii.

Hobbies: Gardening, sometimes.

Volunteer activities: Giving away every Monday all our unsold baked goods to the Salvation Army; promoting French food in America with the Academie Culinaire de France; judging U.S. pastry competitions.

If someone wrote a book about my life, I would like the title to be: “American Dream.”