“If you make your food with love, it will taste like love.” – Yigit Pura
Although this was a pretty packed weekend of brunching and birthdays, I want to focus today’s post on a pastry chef that I’ve been following since 2010 – Yigit Pura.
As the winner of the first Top Chefs: Just Desserts and owner of Tout Sweet Pâtisserie in downtown San Francisco, Chef Yigit is a bundle of talent in the world of pastry. I had the opportunity to meet him at a demo in Williams Sonoma on Saturday, where he created a Sexy Chocolate Coupe (his words, but it honestly is really sexy) and signed copies of his first cookbook, Sweet Alchemy.
In the past few years, I’ve noticed pastry making its way back into the mainstream of the food industry. As Chef Yigit explained on Saturday, pastry is a lot different than savory cooking because although both involve creativity and innovation, pastry is a much more exact science – hence the “alchemy” theme of his cookbook. With such preciseness comes sexiness, because you know how to calculate the exact ratios to elevate a dish above the rest.
As I continue my own pastry journey through cookbooks like Sweet Alchemy, traveling, and of course, this blog, I draw inspiration from pioneers in the field like Chef Yigit. At its core, cooking is about love, and that is a huge part of anything I cook. I’m excited to delve into his new cookbook and bring you some of my own tales of sugar and chemistry in the coming weeks!
Check out photos of Saturday’s demo as well as some other SF haunts that always taste like love.