Pastry chef Dana Cree asks what needs to happen for kitchen culture to change—and it starts with shutting down jokes that marginalize, disrespect and demean.
Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station. Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says. More Excellent Desserts