We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.
I have a crusade against fondant also shortening. There's no reason why...
Design must seduce shape and perhaps more importantly evoke an emotional...
The secret of food lies in memory - of thinking and then knowing what the taste of cinnamon or steak is.
