Imagine getting up every morning and going to work in one of the world’s greatest museums. After arriving at the “office,” you take a spin through the halls and galleries. When inspiration strikes, you head to the kitchen and start messing around with fondant to recreate the works of contemporary art masters in the form of cakes, cookies and ice cream.
That’s a typical day in the life of pastry chef Caitlin Freeman, who just published Modern Art Desserts: Recipes for Cakes, Cookies, Confections and Frozen Treats Based on Iconic Works of Art. Freeman, who we’ve introduced you to in the past, works at the San Francisco Museum of Modern Art, and sells her creations at Blue Bottle Coffee Bar, the café her husband, James Freeman, founded. Check out this video to see how Freeman creates the café’s most popular dessert: Mondrian cake.
For more about the project check out Modern Art Desserts
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