Chef Hedy Goldsmith discusses her background as a fine artist and how it has affected her approach to creating and plating desserts. She keys in on presentation as an essential element of her craft.
The dessert plate is her blank canvas and she makes use of the full range of senses to make delicious and approachable sweets. As Chef Goldsmith puts it, “My desserts have an interesting way of getting people excited.”
She delves into her approach of re-envisioning commercial childhood favorites — like Twinkies. She harnesses the wide-eyed exuberance of youth in refined and beautiful packages with her signature creativity.