Hillary Eaton

Originally appeared on Food & Wine

The Best Pastry Chef in the World Has Plans to ‘Replace the Macaron’

In the restaurant world, there are very few awards dedicated solely to the art of pastry, making that recognition all the more coveted for the chefs who’ve chosen sugar as their medium. The most coveted award, perhaps, is the Best Pastry Chef  from the World’s 50 Best, a title snagged yesterday by French pastry mastermind, Cédric Grolet

From an edible Rubik’s cubes to lifelike fruits sculpted with paper thin chocolate, Grolet’s creations prove his singular vision. We caught up with the pastry chef (and Instagram legend) following his big win at The World’s 50 Best ceremony in Bilbao to get some insight into the next big trends in pastry and his buzzing new pâtisserie, Le Meurice Cédric Grolet

(For background on the longstanding gender inbalances in the pastry world, please read this piece on the marginalization of female pastry chefs, and this piece on the World’s 50 Best’s problems with inclusion.)

Originally appeared on Food & Wine

L.A.’s Newest Filipino Spot May Be Its Most Ambitious Yet

When I think of Charles Olalia I think of halo-halo. Let me explain: Upon a recent visit to the Philippines I found myself in the backyard of Olalia’s childhood home. “You can’t go to the Philippines and not come to my house for dinner,” Olalia had said. At the end of the meal, he opened an ice chest filled with halo-halo in plastic takeaway cups. “It’s from Razon’s; it’s a two-hour drive from here, but we went to get it today because you had to try it. It’s the best in Manila.”

This is just how the chef operates, with an effortless hospitality and enthusiasm. Olalia has applied this same ethos to define and even name Ma’am Sir, the chef’s newest expression of Filipino cuisine, opening this week in the Silver Lake neighborhood of Los Angeles. 

Originally appeared on Food & Wine

You Can Now Turn All Your Food into Unicorn Food

Finding someone who hasn’t heard of unicorn food might be rarer than finding an actual unicorn. While 2017 may technically be the year of the rooster, we all know it’s really the year of the unicorn. Did you know unicorn ramen is a thing now? Because it is.

Coffee houses, restaurants and even mega-chains have embraced the trend, attracting foodies that flock in masses for that unicorn-colored ‘gram. Starbucks ruled social media the week they served the limited-edition Unicorn Frappuccino, thanks to fans of the mythical, horned creature’s namesake food.

But for those who like their food best served in photogenic layers of pinks, purples and blue—we have some good news. Thanks to Pearl Butter, a new line of unicorn food in a jar, you can now transform everything you eat into unicorn food in the comfort of your own home.