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May 30, 2006
Desserts that are twists on the classics are my favorites. At Bastide in Los Angeles I would present diners with surprising options like cupcake soup and desserts with savory ingredients like olives and sage. Perhaps my unexpected recipes are a reflection of the fact that my becoming a pastry chef took me by surprise. When I trained at Paris’s Ritz Escoffier School I planned on emerging a food editor for magazines. It wasn’t until I worked in the Spago kitchen in 2001 that I realized I belonged behind a mixing bowl and not a computer.