ニューヨーク・タイムズのインスタグラム(nytimes) - 1月26日 12時05分

Chefs have long played with the structural possibilities of sugar, egg whites, flour and other ingredients. But today, architectural values and technology are shaping the new norms for dessert. And while the results are carefully plotted and constructed, they are not always towering or eye-popping. In fact, this new school of pastry chefs is trying to rescue the dessert course from the outlandish unicorn cakes and mile-high ice cream sundaes that saturate Instagram. “Instagram is a great way for pastry chefs to communicate, but there’s also the danger of people walking away from great pastry just because it’s not totally visually driven,” said @janbchan, a former architect who is now the director of pastry at the International Culinary Center in New York and the Bay Area. Why have he and other chefs made such a radical career shift? In interviews, several said they realized while working in architecture that pastry required a similar skill set, and they found baking a cake a lot more interesting — and immediately gratifying — than designing a building. @vincenttullo took this @janbchan working on a #chocolate cake. Visit the link in our profile to read more. #?

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