Event
AURA, CREATIVITY AND BALANCE: HOW THE CONTEMPORARY PLATED DESSERT IS EVOLVING
Pastry Arena - Hall B5
The talk, in collaboration with David Vidal, the chef of the prestigious Scandic Laholmen Hotel, will explore the role of the plated dessert as the final and defining moment of the restaurant experience.
Starting from its definition and purpose, the interview will focus on what distinguishes a plated dessert from traditional pastry or cakes, and how balance, structure, and visual impact come together to create a truly restaurant-quality dessert. It will also delve into flavor pairings, from classic combinations to contemporary and seasonal interpretations, alongside current trends in modern pastry, such as minimalist aesthetics, local sourcing, reduced-sugar approaches, and deconstructed desserts.
Finally the focus will shift to the guest experience, examining portion size and the emotional weight of the dessert as the closing act of the meal, capable of shaping the lasting memory of a dining experience.
Organized by: PASTRY CHEF DAVID VIDAL
16 gennaio , 12:00 - 13:00
Language
inglese
Category
Pastry
Type
Talks
Speaker
David Vidal
Pastry chef