Who: Chris Ford, pastry chef at Trummer's on Main.
Why we chose him: There’s elegance and simplicity in his desserts (coconut sorbet with black-sesame tuille) but also cleverness (a deconstructed Oreo).
Also worked at: ChikaLicious Dessert Bar in New York City.
How he got into cooking: “I started baking with my grandmother at age six. We baked bread—the first thing I remember eating is the taste of yeast.”
Häagen-Dazs or Ben & Jerry’s? “I can eat from McDonald’s, but I won’t eat store-bought ice cream.”
Favorite cookbook: Ph10: Patisserie Pierre Hermé by Pierre Hermé: “A goal for me is to have the kind of presence in America that he does in France.”
Always in his fridge: “Diet Coke (I’m not a big drinker, so Diet Coke is my fine wine) and onion marmalade that I make or bring home from work.”
Kitchen disaster: “Boiling a can of sweetened condensed milk to make dulce de leche at Norman Van Aken’s restaurant. I didn’t keep refilling the water in the pot, and it exploded like a bomb.”
Last meal: “A cheeseburger and French macarons from Pierre Hermé or Ladurée.”
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