Top Chef Just Desserts Episode 4: Sell Crazy Someplace Else…

These lovely performers are among the least crazy people to appear in this episode.

We’re all stocked up. Literally. I mean, I have to say, that I wasn’t sure I’d enjoy TCJD as much as its savory predecessor, but this sweet show is really rich with drama. And every crazy thing that I thought would happen this episode, actually didn’t, but even crazier things did! To hold our collective hand and explain the more complicated points of pastry, once again, is Le Bernardin Executive Pastry Chef Michael Laiskonis.

First, congratulations on Le Bernardin’s three Michelin stars! What does this level of achievement and recognition mean to you and your staff?

Thanks, Caroline! It’s an honor and a great return for all of our hard work, but we always remind ourselves that, at the end of the day, it’s all about our love of cooking and feeding others. No matter what level we push for, it’s that passion that sustains the day-to-day.

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Best of New York Food 2010: New York Magazine Annoints the Elite

It may only be March, but it’s never too early for a list! After all, who wants to wait until December to learn what the best New York restaurants of the year are? Find out now, and start dining out at these notable eateries, courtesy of New York Magazine‘s Best of New York Food for 2010. Included, among others, are:

Molecular Gastronomy Goes Mainstream in Manhattan

Stock PhotoWylie Dufresne has been playing with his food à la Dr. Frankenstein for years, and while not all restaurants embrace his methods, many elements of his brand of molecular gastronomy have seeped into mainstream dining in the Big Apple. The New York Post reports on Dufresne, chef-owner of wd-50, Dave Arnold, resident mad scientist at the French Culinary Institute and its restaurant L’Ecole (who regularly  blogs about his “experiments” at the FCI), Michael Laiskonis, pastry chef at Le Bernardin, and George Mendes, chef-owner at Aldea, on their use of “meat glue” and other ingredients more likely found in a laboratory than your kitchen cupboard.

Are you a fan of molecular gastronomy’s transformative powers? Or do you prefer more traditional ingredients and techniques?