The sculpture like mint chocolate rocks on a bed of pistachio
No matter how many dessert tastings I attend I’m always amazed at how creative great pasty chefs can be. Despite the hundreds of restaurants in New York and the thousands of made-to-order plated desserts they offer, top chefs always seem to be able to bring something new to the table–something I’ve never seen before. And remember, I eat a lot of desserts.
Last week I visited SHO Shaun Hergatt where Executive Pastry Chef Jennifer Yee showed her creativity not just in the repertoire of techniques she employed but also in her artful, designed presentations.
Jennifer Yee’s pastry and chocolate resume is impressive. She has worked for many big name restaurants including Gordon Ramsay at The Connaught, Gilt and Aureole. And in addition to her Patisserie diploma from London’s Le Cordon Bleu she has a Fine Arts degree in Interior Architecture (a link to her full bio is below).