A puff pastry stuffed carp for “A History of the World in 10 Dinners” by Victoria Flexner and Jay Reifel. Photo by Lucy Schaeffer
A feast of desserts I made for Residenza Lago Scuro in 2022. Using handwritten or oral recipes from the Grassellis and local ingredients, I made four desserts to share with the cascina residents and guests, each representing a different generation.
Pesche Ripiene, a stuffed peach recipe traditionally found in northern Italy, represented the childhood of Fabio, the Grasselli grandfather and founder of Cascina Lago Scuro. Torta Al Cioccolato, a chocolate cake, was among the handwritten dessert recipes from the early days of the on-site restaurant. Crostata di Frutta is a fruit tart currently served at the restaurant under the helm of Luca Grasselli, Fabio’s son, and the Budino di Cioccolato represents Luca’s children’s favorite dessert.
I also painted the recipes (in English and Italian) as a mural on the door of the barn housing the cows. Many of the recipes contain milk or butter, so in a way, I was bringing the recipes back to their home base. I was also recording them both for the Grasselli family and for future visitors, as an invitation to get to know the family and farm more through their cherished desserts.
A chocolate sculpture I made for a final project in my Professional Pastry Arts program at the International Culinary Center (formerly the French Culinary Institute) in 2019, based on the artwork of Sarah Lucas.
One of several articles I’ve written for Eaten Magazine, a food history publication.
A video art piece featuring three women learning to cook different dishes while blindfolded and receiving only verbal guidance; a demonstration of learning to cook by feel.
A selection of flavors from Dry Heat, a small bakery I started and ran in Summer 2021 featuring bi-weekly rotating flavors, always with a spicy kick.
A dessert I developed at pastry school; corn genoise, mustard buttercream, sage ice cream, plum coulis, fried sage leaf.
A talk I gave at the Museum of Food and Drink detailing the history of Hong Kong-style egg tarts.
A project in which I conceptualized, drew and painted desserts for every track of Harry Styles’ “Fine Line” album.
During Edible History’s residency at the Museum of Food and Drink in 2018, I built pastry sculptures for several of their historical-themed dinners, including “Secrets of the Trade Winds” and “Feminist Food, Feminist Art.” The latter featured a bust of Saint Agatha and appeared in Vogue’s online edition.
Closeup of Saint Agatha sculpture for Edible History’s “Feminist Food, Feminist Art” dinner.
A large 16th-century-style map (complete with sea monsters) made entirely out of dough and painted with food coloring for Edible History’s “Secrets of the Trade Winds” dinner.
Closeup of dough map.
Smoked apple, sage, and brown butter caramel snails made for an artist event in Massachusetts, and for this photoshoot of ceramicist Madeleine Nossiff’s work.
A dessert designed for a Silk Road-themed dinner helmed by Chef John Hutt — roast chestnut panna cotta, “Venetian glass” candy, pine nut and blue cheese crumble, cardamom and long pepper sauce.
A wedding cake featuring airbrushed gum paste leaves and tempered chocolate twigs, inspired by the artwork of Andy Goldsworthy.