The world's greatest pastry chefs on dessert

The New Yorker interviews some of the world's greatest pastry chefs on dessert.  From Alex Stupak, the pastry chef at WD-50 (a Michelin-starred NYC restaurant which focuses on molecular gastronomy):

"I happen not to like sweets,” he said as we sat down after dinner and he began to explain his work. “It’s an idiosyncrasy of mine. I decided to become a pastry chef because it gave me autonomy. Whether you think your desserts are manipulated or not, they are! When you’re conceptualizing an entrée, a protein, you generally expect to get a piece of that thing intact. In pastry, it doesn’t occur. Pastry is the closest that a human being can get to creating a new food. A savory chef will look at puff pastry not as a combination of ingredients but as an ingredient in itself. Pastry is infinitely exciting, because it’s less about showing the greatness of nature, and more about transmitting taste and flavor. Desserts are naturally denatured food.” He looked at me sternly. “Birthday cake is the most denatured thing on earth.”

White House pastry chef, Bill Yosses:

“Dessert is aspirational,” Yosses said, laying out his philosophy. “It’s the one part of the meal you don’t have to eat. It’s the purest part of the meal: the art part. But it’s also the greediest part, the eat-it-in-a-closet part. We don’t have to have it, and we do. When I was a kid, I would stuff my face with éclairs. I still would, I guess . . .” His voice trailed off. “The real question is this,” he said. “How did this thing, this spice, sugar, become a staple? How did something that ought to be like saffron, a rare thing to add, become the thing we build on? How did a whole way of cooking creep up from sweetness? Why do we use it to end the meal? Those are the big questions.”

On the history of sugar:

In pre-Crusades medieval European diets, only honey and fruit and other “natural” sweeteners were available, and they were mostly used in savory dishes. For centuries, sugar was a spice as rare as myrrh and as precious as saffron: an expensive extra used to give food taste and color. Only in the Renaissance did sugar slowly, through the New World, become widely current. (“Sweet” became one of Shakespeare’s favorite adjectives: it appears seventy-two times in the sonnets alone, and the first writer who mentions them refers to his “sugar’d sonnets.”)

Thanks to Allison for the pointer.