Save Room for Dessert with Kelly Fields of Restaurant August Slideshow
April 15, 2014
Check out our photos of the New Orleans pastry chef at work
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."
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."
Again, chef Fields uses a blowtorch on marshmallow for another layer of her banana pudding dessert.
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.
Assembling the Banana Pudding
Different types of ice cream, plus marshmallow and banana are all part of this decadent dessert.
Peanut butter, marshmallow, and nilla wafer ice cream topped a banana meringue crisp.
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.
Blond Chocolate Panna Cotta
Pecan, dark chocolate, and coconut are all delicately balanced in this dessert.