My dessert fantasy – admittedly, I have several – includes one based on texture and temperature. A commingling of hot and cold, crunchy and soft, texture tumbling into temperature, turning, twisting, and tantalizing tongues.
It’s a dessert fantasy conceptualized by me and brought to life by FOOD magazine in their April 2012 issue devoted to dessert. The four page spread includes bakers I’ve never featured before on DCF, they are my new stars. I’ve also chosen other bakers I’ve mentioned before, those whom I call my forever-favorites because that’s what they are. Their desserts transcend taste and time.
My sweetest, heartfelt thanks goes to Nana Ozaeta, FOOD’s editor-in-chief, who approached me about doing this project with them. It wasn’t a question I even had to think about.
It was my first time to work with food stylist Bel Alvarez who upped the desserts’ drool-worthy factor, and her husband, ace photographer Ocs Alvarez, who captured the beauty of the desserts into what you see here and in the magazine.
As always, thanks to the FOOD team who made this project so much fun for me: Managing Editor Troy Barrios, Art Director Lito Uyan, Associate Editor Tin Samson, and Editorial Assistant, Gel De Rivera.
The April issue of FOOD magazine is available at all bookstands and convenience stores for P120.