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Mouthing Off

By the Editors of Food & Wine Magazine

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The Why Guys

Brooks Headley's Secret to Exceptional Desserts: Negative Space

Chef Brooks Headley

Iconoclastic restaurant pro Brooks Headley (Pastry Chef at Del Posto, New York City) questions conventional wisdom to push the dining scene forward.

Why do restaurant desserts need to be so complicated?
They really don’t have to be so complicated. Is baking a science? Well, yeah, there is some science involved, sort of, but my grandma did not really care about that, she just wanted to make awesome cookies. And she did! Often. Remember, sweet stuff is still food. It needs to be seasoned and cared for, the ingredients championed, the fruit gushingly embarrassed and red-faced at its plump ripeness. Desserts need to be wildly delicious. And simple, in the absolute best possible way.

Negative space is my muse. The stuff that ain’t there. The stuff that does not exist, the stuff that makes all the other stuff, like, totally, way cooler. As the amazing Chris Bianco, of Pizzeria Bianco in Phoenix, once said: “The greatest ingredient in cooking is restraint.” The dude speaks the truth.

Related: Ultimate Guide to Dessert Recipes
Beautiful Art-Inspired Desserts
Desserts from the Best New Pastry Chefs 2013

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