i haven't been cooking too long yet, not compared to many, but i think that anyone now can see how fast the culinary world is expanding. with the Internet as worldwide tool (greater than any cookbook ever written) information is accessed and spreads rapidly. so what may be new now is commonplace tomorrow. as there are a great many pioneers in this industry there is so much more now to work with. alex stupak is one of those pioneers within the pastry world. he seems to continually create new techniques. does taking those techniques and adapting them become a form of plagiarism or are those techniques just the new "creme anglaise" or "tart tatin". are we steeling from the Tatin sisters or did they merely make a new technique for the rest of the world. here is a pliable milk chocolate ganache. with caramel cream, compressed strawberries, various basil leaves, caramel shards, and popcorn ice cream. what i really like about the pliable ganache is that every time i plate it it looks different. two forms from tonight.
