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.
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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