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pastry chef

hangover cures
hangover cures

This Jet-Black Ice Cream Is Part Digestif, Part Hangover Cure

"You have to have real food,” says Scratch's pastry chef Margarita Kallas-Lee, whose inky dessert combines activated charcoal with nutrient-infused sprinkles.
Natalie B. Compton
2.24.17
Restaurants
Restaurants

San Francisco’s Most Beautiful Hot Dog Isn’t a Hot Dog at All

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?'”
Natalie B. Compton
10.11.16
Copenhagen
Copenhagen

Fermented Beef Glaze Is the Secret to the Best Danishes

In a world where pastry chefs are trying to make the perfect croissant, Kristian Baumann—chef of Noma's sister restaurant 108—is doing something very different.
Nanna Nagy
10.2.16
love
love

We Fell in Love in the Kitchen and Made Out in the Walk-In

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.
Tibet Sha
2.12.16
Paris
Paris

Meet the Japanese Pastry Chef Who Brands His Sweets with a Hot Iron

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.
Lucie Cheyer
1.29.16
san francisco
san francisco

Chef's Night Out: Maya Erickson of Lazy Bear

Lazy Bear pastry chef Maya Erickson takes us out for shots, soju, ribs, oysters, and salmon collar at her favorite haunts in San Francisco's Mission District.
Maya Erickson
10.28.15
desserts
desserts

How Gothic Romanticism Inspires My Desserts

My desserts are kind of like my taste in music and my wardrobe. I definitely consider myself to be a little witchy in the way I dress every day, and I love the Misfits and Black Flag.
Maya Erickson
10.22.15
New York
New York

How Texas Elevated My Pastry Game to a Whole New Level

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."
Laura Sawicki
9.12.15
Cookbooks
Cookbooks

Milk Bar's Christina Tosi Doesn't Want to Be Bossy

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!
Christina Tosi
4.7.15
Restaurant Confessionals
Restaurant Confessionals

Being Head Pastry Chef Is the Best Job in the Kitchen

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.
Munchies Staff
8.25.14
NYC
NYC

It Takes a Calculating Mind to Be a Pastry Chef

I am always afraid of not being prepared and not having control over every single outcome. It takes a very calculated mind—like someone with OCD—to get the same result every time in the pastry kitchen. It’s science, after all.
Fabian Von Hauske
8.19.14
Restaurant Confessionals
Restaurant Confessionals

Sexism in the Kitchen Goes Both Ways

We talked to a female pastry chef about sexism in the restaurant industry, flirting with co-workers, boss dynamics, and woman-on-woman prejudice who also happens to develop crushes on her male bosses.
Tae Yoon
5.15.14