The Dessert Project #4

Philosophers, scientists, and theologians have wondered for centuries: "what would happen if pastry chefs were allowed to prepare every course of a meal?" Of course, none of them ever attempted the experiment. It is far too dangerous!

Technology and culture change over time. Perhaps the violence on TV has numbed our senses. What once was dangerous and shocking now seems tamer and more reasonable. These gradual changes have finally created an environment where the experiment was possible, and so the Dessert Project was launched. 

Chefs Steven Cak of Parkside, Backspace, Olive & June; Philip Speer of Uchi Restaurants; Plinio Sandalio of The Carillon; Jodie Elliot of Foreign & Domestic; Callie Speer of Swift’s Attic; and Janina Amezcua of Trace joined forces to create a six course meal. The plates look like gems, don't they? They tasted wonderful too.

Imagine that: the experiment was perfectly delicious. Thanks to the Dessert Project for hosting me!