By Chef Kathryn Gordon—Co-Director, Center for Advanced Pastry Studies
What have you been up to since your last CAPS class?
The slower winter months, business-wise, seem to inspire a creative spark. We tend to do a lot of research and development in the cold months—for example, we’ve been working on cocktail popsicles with up to 40% alcohol. We’re also always finding new ways of using liquid nitrogen to help make our kitchen more efficient, whether for “chopping” nuts or adding one ice cream flavor to another.
How do you get inspired for your ice cream flavors and business ideas?
Inspiration can come from almost anything—remembering a childhood event, walking through a grocery store or even sitting on an airplane. My brain has a funny way of arriving at new ice cream ideas. Business-wise, we want to approach ice cream with a unique vision, which means that we don’t necessarily or regularly check out what other companies do. It’s about letting our vision take on its own identity.
Click here to register for Chef Mason’s April 19th class and to see the full schedule of 2015 CAPS classes.