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?”
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.