Chef Phillip Speer of Uchi + Uchiko received a nice write up today by Epicuriosities, reminding us of how creative pastry can be. The interview profiles some of Speer's iconic and creative desserts with components like roasted tomato sorbet or his coffee panna cotta with mango yolk. Speer, now culinary director for Uchi restaurants, has turned over day-to-day pastry operations to Monica Glen and Andrew Lewis, but he still has his hand in menu developments. [epicuriosities]
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