Flavor, beauty, creativity, and intention. These are the four essential qualities of the desserts that Mark Welker carefully designs at Eleven Madison Park (EMP) restaurant in New York with Daniel Humm at the helm of the kitchen.
The decision to become a pastry chef goes way back. When he was very young, he realized that he could make a career of cooking while watching chefs on television and later discovered the possibilities of patisserie through Charlie Trotter’s Desserts book and studying Paco Torreblanca, Pierre Hermé, and Claudia Fleming.
Over the years his style has matured, giving rise to creations that, under a simple and minimal appearance, hide a complex .
“Pastry chefs in the future will need to position themselves to a place where they are more indispensable”
“Pastry chefs in the future will need to position themselves to a place where they are more indispensable”
Featured in so good #24
