Interview with Chef Tara Lane of Blackbird - Chicago

Antoinette Bruno: What is your philosophy on pastry?
Tara Lane: Follow seasonality and let the fruit or the produce talk to you. Don't compromise on the best produce.

AB: Where did you train?
TL: Le Cordon Bleu at Western Culinary. AB: What pastry tools can't you live without? TL: A digital thermometer for precision. It's the one thing you can trust.

AB: What are your favorite ingredients?
TL: Ground cherries, golden raspberries, pumpkins and squash, saba or arrop (reduction of grape must).

AB: What are your top three tips for dessert success?
TL: 1) Precision and attention to detail; 2) Taste everything, even the finished product; 3) Leave white space on the plate.

AB: Who are your mentors and pastry heroes?
TL: Albert Adrià - I admire how he uses basic and simple concepts. He's great at taking a concept and turning it into an experience.

AB: What are your favorite desserts? TL: I love drinks, surprise candies, and doughnuts.

AB: What trends do you see emerging in pastry arts?
TL: The combination of savory and sweet - there are no boundaries. Also design - getting the visual appearance and flavor together.

AB: Where do you see yourself in 5 to 10 years?
TL: I have a fine arts degree. When does my artwork combine with my pastry? That's my goal. Every night I have a temporary canvas, and I can start again. I want to publish a culinary cookbook. I want to have the conversation about art and design in a book.