America seems to have a fascination with food trends. I find that sometimes we overlook the classic delicacies just to have what is new and hot so that we can claim that "we saw it first". Not that its entirely a bad thing, it does create a burning competition inside Chefs to have the next "in" food and has brought us some incredible and inedible treats. America had its first taste of one of the biggest trends in breakfast sweets, the Cronut, in 2014. Its inventor, NYC pastry chef, Dominique Ansel had unknowingly created a monster.
His cross between a donut and croissant was so popular that people were lining up around the block, wrapped twice, just to get a taste. But if you can look beyond the golden, brown, flakey pastry you will see that Chef Ansel is no one trick pony. He has also pumped out creative desserts such as the frozen S'more, chocolate chip cookie shots, a magic souffle, and burrata soft serve in a hand rolled tuille cone. It is my personal opinion that we should definitely be honoring the innovative mind behind these trends more than the trend itself. Chef Ansel is a pastry king.
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