These Apple Dumplings Completely Changed My View on Food

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These Apple Dumplings Completely Changed My View on Food
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These apple dumplings completely changed my view on food:

. Despite the restaurant’s tiny pastry kitchen , I was excited to work under Sylvia Gould, the executive pastry chef. She had curated a beautiful seasonal menu of desserts, each of which effortlessly intermingled Southern flavors with her Vietnamese heritage.

Growing up in India, I was always taught to eyeball spices and seasonings in the curries my mom made, but my education had converted me into a stickler for French tradition and thorough measurements that always relied on a scale . Chefs trained in French cuisine are proud baton carriers of instructions written down as early as 1651, inby François Pierre La Varenne. This is apparent, even centuries later.

In spite of all my initial hesitations, the response from diners was consistently and overwhelmingly positive. Our desserts were sold out on most days and the servers would regularly come back to the kitchen to pass along a diner’s compliment to Chef Sylvia.

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