Gilt Taste has a new series called The Art of Plating, and first up is pastry chef Michael Laiskonis. He talks about his plating and design philosophy. And this: "In the 90's, dessert was: something in the center of the plate, a cold component, a sauce, and a crisp tuile. But I don't obsess over what every dish 'has' to have anymore." [Gilt Taste]
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