Jen Yee: The Architecture of Dessert

The New York Times: Jen Yee “who oversees pastry for all the restaurants in the Resurgens Hospitality Group, used to be an architect, and she designs desserts the way she once did building interiors: meticulously sketching every element, testing many prototypes. And these days she has plenty of company: Many of the country’s top pastry chefs have practiced or studied architecture.”

“Tired of having to abide by mundane building codes and regulations, and wanting something more creative, she began studying pastry in 2002 at Le Cordon Bleu in London, while working as a pastry assistant at the Connaught hotel for the chefs Gordon Ramsay and Angela Hartnett. She found that her architectural training applied in the pastry kitchen as well.”

She comments: “Being an architect is not all about the structure. It’s about the intent. How will this improve someone’s life? Desserts are also about thoughtfulness. What are the ways I can manipulate this apple? What will highlight what’s grown here? It’s about looking at your environment and seeing what will be functional and beautiful in that space.”

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