It’s probably safe to say that the first season of Top Chef Just Desserts was a resounding success, so we’re pleased to bring you — for the last time this season but not the last time, I hope — expert insights from Le Bernardin‘s own Michael Laiskonis.
Before we even dive in, how high are the judges’ expectations at this point? Can you put this into perspective? In terms of the title being meaningful, do the standards have to be insane?
I’d like to think that the standards and expectations have been at a constant high level throughout the competition. As this challenge will represent the sum total of the chefs’ work, I’d also bet the judges are really looking for that personal touch; and that’s also when the chef’s are really just pushing their own limits and competing less with each other and more against themselves.
What does a progressive, four-course dessert tasting mean for you when you hear that? Does it inspire opportunity? Fear? Have you done this/do you do this at Le Bernardin? When would a civilian diner (like me) get this opportunity?
I love that kind of format, as it gives us pastry chefs a rare opportunity to take guests on a little sweet journey — an opportunity to explore a range of techniques, flavors, and textures. I also like exploiting a buildup of intensity and creating a cohesive package in small, distinct dishes. We don’t exactly have that kind of structure built into our menu at Le Bernardin, but we’re willing to negotiate such a thing! One restaurant that does is wd-50, where pastry genius Alex Stupak offers an amazing multi-course dessert tasting. Continue reading…