Photo: Vice/YouTube
“Negative space is my muse. The stuff that ain’t 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 Award–winning pastry chef, believes that desserts need to be “simple, in the absolute best possible way.” [Food & Wine]
