Less Is More

Photo: Vice/YouTube

"Negative space is my muse. The stuff that aint there. The stuff that does not exist, the stuff that makes all the other stuff, like, totally, way cooler. As the amazing Chris Bianco, of Pizzeria Bianco in Phoenix, once said: 'The greatest ingredient in cooking is restraint.' The dude speaks the truth." Brooks Headley, Del Posto's James Beard Awardwinning pastry chef, believes that desserts need to be "simple, in the absolute best possible way." [Food & Wine]