dessertbar is 30 months old – what has stayed the same, and what has changed?
The identity is still the same; we still serve desserts paired with wines till 2am every day except for Sundays, but our desserts have definitely evolved. There is more depth and refinement in the desserts, which will keep evolving for as long as the team keeps creating. You just returned from two months in Spain, working and cooking. What was the best part of the trip? I had two experiences that were unforgettable. One was in Majorca, an island off Spain with an old chef, learning traditional pastries from him. I was there for three days learning ensaimadas-it’s a pastry made with traditional pork lard in an oven hundreds of years old. The experience was humbling and inspiring. The other experience was at a three Michelin star restaurant, Arzak at San Sebastian, working in the lab with the head chefs and developing new techniques. It was one extreme experience to another with one thing in common – passion. I assisted them with discovering new techniques, and learnt something new every
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