"You have to have real food,” says Scratch's pastry chef Margarita Kallas-Lee, whose inky dessert combines activated charcoal with nutrient-infused sprinkles.
Nick Muncy, the inventive pastry chef at San Francisco's lauded restaurant Coi, always wanted to be an artist. “In high school it was more like, 'What’s a more realistic job that involves that?'”
At Noma's sister restaurant 108, chef Kristian Baumann is trying to make more than just the perfect croissant.
We went to work together, we left to work together, we went to sleep together, we woke up together. I think the only time that we didn’t see each other was when we closed our eyes.
For the longest time, I thought nothing existed outside of the French pastry world. In order to broaden my horizons, I tracked down Takanori Murata, a master of Japanese pastry in Paris.
Some of the best restaurants in the country are in New York, but I wanted to be able to have a life. When I came to Launderette in Austin and it was 75 degrees and sunny, I said, "This is the spot; a place I could start anew."
In an ideal world, I don't want to be a boss; I like to lead and be in charge, but I don't want to be “bossy!” But the reality of the situation is that sometimes you have to lay down the law—and the way I do it involves a sense of humor!
We talked to her about her process, the weirdest cakes she's ever made, and how she feels when she gets accused of "inciting cannibalism."
Apart from the obvious scope for creativity that comes with running a pastry section, the best part of the job is that your imagination is trusted. No one fucks with the pastry chef.