“I really loved the job as a banker, but the first thing I checked every morning in the newspaper is not the stock market section but the restaurant section,” said Chika Tillman, founder and head pastry chef of ChikaLicious Dessert Bar. In the late 90s, when Tillman was working amid the hustle and bustle of Wall Street, in a suit and heels, she would attend the evening classes at French Culinary Institute after work. Having helped out in the kitchen…
The five-star Ciragan Palace Hotel (a place the Sultans of the Ottoman Empire called home), serves an appropriately debauched dessert of figs, apricots, pear, and quince that have been marinated in Jamaican rum for at least two years. The dish takes approximately 72 hours to prepare once requested, a process that includes the infusion of rare French Polynesian vanilla, a topping of caramelized black truffles, and a coating of 24-karat edible gold flakes. The cake, which looks more like a gold brick,…
The Golden Opulence Sundae, served by special order for $1,000 at the legendary New York City restaurant Serendipity 3. The dessert was created in celebration of the restaurants 50th anniversary. The restaurant has said that they sell approximately one Golden Opulence Sundae per month, in 2005 Owner Stephen Bruce stated that a notice of 48 hours in advance is needed when requesting this extravagant Sundae, since ingredients must be flown in from many different areas around the world. The Golden Opulence Sundae is covered in…