As the herd thins on Top Chef Just Desserts, the action does not. Le Bernardin Executive Pastry Chef Michael Laiskonis notes, “The show is becoming more about the food and techniques, which I love!” Chef Laiskonis offers up his expert insights into what went right and wrong in last night’s episode.
The QFC is based on three tenets of working in a pastry kitchen: organization, speed, and precision. Would you agree with these as the top requirements, and/or if you could add a fourth or fifth, what would it/they be?
Those are certainly three vital pillars upon which a pastry chef’s skills are built. Obviously, teamwork also comes into play. And, perhaps, I might add humility — something a few of our cheftestants could use a bit more of. I was excited to see this challenge, as they were already planning the logistics while I was on set taping my episode!