When you’re a pastry chef in a restaurant that specializes in nose-to-tail cooking, you learn to get creative.
Pastry chef Jessica Scott has her hands full at Boston’s Craigie On Main, where executive chef Tony Maws is mad about nose-to-tail cooking. It’s a contrast in styles: her art is delicate, his is anything but. Yet, Scott manages to create a perfect exclamation point for every meal. It’s no wonder that Boston magazine recently named her the city’s best pastry chef. One of Scott’s recent challenges was to create a dessert that would complement Craigie’s ...
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