Careful Plating from Save Room for Dessert with Kelly Fields of Restaurant August Slideshow

Save Room for Dessert with Kelly Fields of Restaurant August Slideshow

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Jane Bruce

Careful Plating

The desserts chef Fields creates can be intricate but as far as her favorites to eat, she says, "I am, and always will be, a sucker for warm chocolate chip cookies and brownie ice cream sundaes."

Jane Bruce

Layers of Flavor

Using a blowtorch, chef Fields caramelizes a banana for her banana pudding dessert. When asked what she loves about working with pastry, Fields answers: "The relationship you create with your ingredients to understand them, and how they may change day by day (humidity, temperature, seasonality). And the constant self-discipline required to achieve the same exceptional results under so many changing circumstances."

Jane Bruce

Marshmallow

Again, chef Fields uses a blowtorch on marshmallow for another layer of her banana pudding dessert.

Jane Bruce

Ice Cream

She's currently experimenting with a chocolate and raspberry dessert, topping it with some cocoa puddin' ice cream. "I love all things fruits and vegetables," she says.

Jane Bruce

Assembling the Banana Pudding

Different types of ice cream, plus marshmallow and banana are all part of this decadent dessert.

Jane Bruce

Banana Pudding

Peanut butter, marshmallow, and nilla wafer ice cream topped a banana meringue crisp.

Jane Bruce

Chocolate and Raspberry

This dessert isn't on the menu (yet), but she's working on the perfect combination of chocolate cake and raspberry sorbet.

Jane Bruce

Blond Chocolate Panna Cotta

Pecan, dark chocolate, and coconut are all delicately balanced in this dessert.

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Save Room for Dessert with Kelly Fields of Restaurant August Slideshow