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Top Chefs Reveal Their Kitchen Secrets

Jacky Hayward | Chef's Blade

I first talked to Ryan Scott, who was working on a delicious dessert for the night. He was making a chocolate and tahini praline creameaux, with a sesame seed brittle and Greek yogurt, topped with an orange and cherry salad. He wanted to make something that was refreshing, but with a light tahini flavor. Also, his salad highlighted some local, seasonal produce.

I was very impressed by the care with which Ryan cut out the fibers that tie the orange partitions together, leaving behind only the orange flesh and a beautiful orange form.

Next Page: What Ryan Scott is up to besides making delicious desserts>>