click to enlarge Courtesy Milkweed Confections gummies In the early 2000s, Andrew LeStourgeon was studying forensic psychology in New York City when he decided he was much more interested in the restaurant work he'd always done to make money. "I realized that's what I wanted to do for a living," LeStourgeon, now 40, recalled. "You can take eggs, cream and sugar and, four hours later, hand somebody an ice cream cone for immediate enjoyment." LeStourgeon started out unpaid in the pastry kitchen of Balthazar, the noted brasserie in SoHo.

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