Ms. Yee, who oversees pastry for all the restaurants in the Resurgens Hospitality Group, used to be an architect, and she designs desserts the way she once did building interiors: meticulously sketching every element, testing many prototypes. And these days she has plenty of company: Many of the country’s top pastry chefs have practiced or studied architecture. — New York Times
As we have shown in Archinect's ongoing series Working Out of the Box, architects have a background and skillset that can be applied in many ways outside of traditional architecture practice. For example, these prominent pastry chefs all started off as architects and switched to designing cakes instead. Each chef has translated the intent of an architect into food design in unique ways, from 3D printed cake molds to creating pastries from sketches and blueprints.
Check out some of the their delicious designs below:
Dinara Kasko began as a Ukrainian architect:
Jennifer Yee has a degree in interior architecture:
Jansen Chan studied architecture at UC Berkeley:
Baruch Ellsworth studied architecture at a California community college:
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