This week, Top Chef Just Desserts is a real treat because our own resident expert, Le Bernardin Executive Pastry Chef Michael Laiskonis, acts as a guest judge.
ZOMG! There you are! You look very friendly and quite dashing in your suit, but…the competitors called you “VERY scary” and “intimidating.” What do you think of the cheftestants’ assessment of your reputation?
I’m kind of surprised, actually. I’m thinking it’s a compliment…? Now, I might expect that sort of rep from some of the people I work with, but it’s interesting coming from a bunch of chefs I’ve never met! I’m going to be wondering about this for a while.
You’ve been making savory desserts for years. I love me some savory meets sweet. Can you name a few of your fave savory desserts that you’ve served at Le Bernardin recently?
Fall is surely the time when a lot of those savory elements tend to appear. At the moment, we’re pairing figs with goat cheese and bacon ice cream, parsnip appears in the form of a crème brulée, and a sweet potato sorbet tops a dark Dominican chocolate crémeux. All of these deeper flavors work so well in a comforting way, especially as the air begins to chill.