Brazillian pastry chef Thiago Silva has a lot going on—running the kitchens at The General and Catch, making enormous, complicated celebration cakes for celebrities, and ensuring that his new grows up with a broader palate than his mother's. We chatted with Silva about how a Brazilian chef crafts Asian desserts, what kind of music he plays in his kitchens, and if the inside of those fancy cakes is worth the eating.
'Catch' on Serious Eats
Chef Hung Huynh of Catch and The General may be most known for winning Season 3 of Top Chef and for the clubby, star-studded clientele at his restaurants. But he's all about the food, and continues to turn out full-flavored dishes that speak to his Vietnamese and Chinese background. We caught up with Chef Huynh at The General for a few nibbles of some of his favorites, and a chat on pulling everything together in New York City.
This is the aftermath. This is what happens after you drop the spoonful of housemade creamy peanut butter ice cream into the heart of the soufflé ($12). It's hot and cold all at once, a steamy soufflé that not surprisingly tastes exactly like a Reese's peanut butter cup. Dig in and dig quick. The soufflé offers a crisp surface with an airy and delicate interior.