Sunday, October 26, 2008

The Mixing Bowl: Jerome Chang


Most Sweet Freaks know the Dessert Truck makes a mercilessly rich and deliciously spongy chocolate bread pudding. But here, Jerome Chang tips us off to a new mobile must-eat—figs with lavender syrup and marscarpone (omg!)—and shares his tools for making the magic happen.

Growing up, my favorite sweet was:
Trix cereal. They were round when I was growing up, and they bummed me out when they switched to the fruit shapes. But I think they’re round again.

My favorite sweet now is:

The figs from our chef Bill’s yard in New Jersey, with lavender syrup and mascarpone.

My personal Dessert Truck favorite:
See above

What I love about being mobile is:
Driving the truck on the wide, open highway with everything rumbling around inside… just like a video game.

Truffles or pralines:
Truffles for long conversations. Pralines for quick snacking.

White, milk or dark:
I won’t choose. Milk and dark chocolate can work amazingly in concert. White chocolate can be awesome with certain fruit flavors.

Caramel, ganache or cream:
Cream can be essential to both.

I'd love to create a flavor for:
My girlfriend

Kitchen essentials:
Immersion blender, Vitamix blender, scales.

Style essentials:

Shower daily.

Pastry chefs I admire:

Any whose egos don’t get in the way of putting good flavors on the plate.

I'm most inspired when:
Autumn rolls around.

How much is too much?

When you start getting an ulcer.

Favorite movie snack:
Junior Mints

Guilty pleasure:
Eating a boatload of soup dumplings.

Other favorites:
I love Philly & most of Spain.

2 comments:

Before Sunrise said...

Read this today and thought of you. Have you been to any of these places?
http://www.nytimes.com/2008/10/26/travel/26weekend.html?_r=1&ref=travel&oref=slogin

Sweet Freak said...

Oh yes, I read the article but am admittedly not very well versed in Asian sweets. I have, however, been to Poseidon Bakery and am a huge fan of their baklava.