From dining in the sky we took a trip to meet with the pastry chef Brooks Headley from the Del Posto restaurant in New York.
Headley has an unconventional approach to pastry and he explained how he aims to be small, direct and exciting when created new desserts. “Why present a heavy dessert full of cream and chocolate after a long demanding meal?”
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look