How do we define the creativity of chefs? This week over 1,000 savory and pastry chefs, restaurant managers, sommeliers and other industry professionals gathered at The Park Avenue Armory for the 3-day International Chefs Congress (ICC), organized by I had the opportunity to attend two of the many presentations that discussed this year’s theme, an exploration of the debate Craft vs. Art.

I attended a presentation by “Shock-o-latier” Dominique Persoone (The Chocolate Line) and gastronomical scientist Bernard Lahousse (Sense for Taste, FoodPairing) about how emotions and memories affect taste, as well as El Bulli’s Albert Adrià’s presentation taking us deeper into the contents of his books Natura and A Day at El Bulli. What did I take away from these two presentations? Both, at the core, focused on three things: Simplicity. Technique. Fun.

In terms of simplicity, what these chefs shared was completely in line with my lessons in the Pastry & Baking Arts program at ICE. Chef Nicole advised us to use only three flavors maximum in a dessert. “Keep it simple,” she said. Adrià also shared, “If I can only put three, I’m not going to put six.” Chef Scott reminded us how important it is to choose a color that makes sense for your dessert. Adrià agreed, “If it’s pistachio, and it’s not green, there’s something wrong.” When it is the same color as the product, the aroma and the taste to follow will be in line and good. More…

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