Jerome Chang, known for introducing high-end desserts to New York City's food truck fare, did not start out in the kitchen.
The chef now famous for his delectable delicacies was a corporate attorney, but after practicing law for one year, Chang quit his job and went to pastry school.
"My life has been different ever since," he told "Nightline."
Chang went on to work in some of the best restaurants in New York, including the prestigious French restaurant Le Cirque. In 2007, he co-founded the Dessert Truck, which became a smashing success. Chang has since parleyed his food truck into a pastry shop on Manhattan's Lower East Side.
In our "Nightline" Platelist interview, Chang shared his recipe for a lemon-basil-lavender granita with a honey rosemary ice cream macaroon sandwich.
Yield: eight 4 oz. servings
4 cups water
2 cups granulated sugar
2 tbsp lavender
8 basil leaves
Juice of 2 lemons
Instructions: Using a pot, bring the water and sugar to a boil over high heat. Once it boils, turn off the heat and add lavender and basil to the hot liquid. Cover the pot and allow the basil and lavender to infuse for 30 minutes.
Remove the lavender and basil out of the mixture by pouring it through a strainer and into another container. Stir in the lemon juice. The mixture should change color to a beautiful pink shade. Add more sugar or lemon juice to taste if desired.
Pour the mixture into a casserole dish and set in the freezer. Scrape and break up the freezing mixture about every 45 minutes until the entire mixture has become a snowy-like granita. Scoop and serve.