The Key is Innovation

three glazed cronuts

Image by: Sean Guzman

Whether if you are majoring in pastry arts or any other major, food culture and trends are heavily appreciated and have such a tremendous impact on us as Americans. While the job of a chef is tedious and was often not readily as renowned as it is now, it has become this phenomenon. Everyone wants to own their very own restaurant and establish their own style on the culinary or confectionary scene. It has become this career choice that became an easy venture as it opens huge possibilities from a business standpoint, in that you can readily market anything. Before the days of rainbow bagels and extravagant over-the-top milkshakes, there was a food trend that started a dessert war all on its own due to this new innovative idea…the cronut. Dominique Ansel of the Dominique Ansel Bakery created this amazing dessert in his New York City shop. The cronut was a hybrid dessert that was a cross between a croissant and a donut. The dessert has since been trademarked although many other franchised bakeries have tried to mimic the readily famous dessert.

a kiwi fruit and a sorbet representation of a kiwi

Image by: Thrillist

His dedication as a pastry chef has shown throughout the years as he continues to stun the pastry world. After the extended success of the cronut, Ansel has experimented and had other popular desserts as a part of his dessert menus around the world. Another innovative dessert being his cookie shots which are chocolate chip cookie dough shaped glasses that are served after being filled with milk. It serves as a new-age spin on the classic pairing of cookies and milk. But the latest dessert from Dominque Ansel creates the façade of a kiwi fruit while having the appearance of a Klondike ice cream bar. Its innermost layer is a Tahitian vanilla ice cream that is enrobed with a layer of kiwi sorbet and then covered with a layer of milk chocolate and cocoa powder to create that fuzzy outer layer that a kiwi has. This once again proves the talent that is Dominique Ansel as he constantly challenges the dessert world with new ideas and provides a whole new spectrum of flavor concepts readily involved in desserts.

One of the most amazing things, no matter what career that you partake in, is to always stay updated and to try to create something new or innovative that has not particularly been created beforehand. As I work towards being a pastry chef, I hope to challenge myself constantly in order to create new recipes and taste combinations for new desserts. I wish to create my own food trends by way of my ideas to influence the pastry world. I believe that we as humans should always push ourselves to be relevant and create a brand within our talents. No matter who you are and regardless of whether you have your entire future planned out or not, you should always be aware of how talented you are and acknowledge the fact that there is only one version of yourself which makes you already unique as well as what you have to offer this world.

One thought on “The Key is Innovation

  1. This is another place I’ve passed without giving it a second thought; who knew it was so famous and so nearby. I assumed that the “cronut” had started with some franchise and not a unique independent bakery. And the kiwi ice cream looks so amazing and realistic. It’s beautiful to see art and food collide, and it’s innovative entrepreneurs like Dominique Ansel that make me proud to be a New Yorker.

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