During the late aughts, the classical dessert repertoire of vanilla crème brûlée and chocolate soufflé ended. Ambitious pastry chefs featured fennel, tarragon, microwave sponge cakes and explored molecular techniques that transported desserts into experimental territory. Where such culinary wanderings may have been tolerated in the savory kitchen, food critics did not hold sweet alchemy in... Continue Reading →
An Interview with ‘Eat This Podcast’.
My interview with Jeremy Cherfas of 'Eat This Podcast', a one person labor of love that reveals the intersection of the historical, scientific, and cultural aspects of food that we often overlook amidst daily life. Of particular interest to those who eat out often is where I find the inspiration for my desserts and... Continue Reading →