The Dish Menu Elizabeth Falkner, Citizen Cake James Rosselle, Elle Cakes Rachel Zoe Insler, Bespoke Chocolates Lincoln Carson, Daniel Boulud Brasserie Kristy Choo, Jin Patisserie Elisabeth M. Prueitt and Chad Robertson, Tartine

THE DISH

Lincoln Carson, executive pastry chef,
Daniel Boulud Brasserie, Las Vegas, Nevada

My hometown is... New York City. My father worked for the State Department so I moved around quite a bit when I was real young. I was born in Beirut, Lebanon, lived in Saudi Arabia, Philly, Boston... but New York is my town. It's the first place I chose to live on my own as an adult, and it's where I still have a house.

I get inspired by... the savory side. I don't make desserts at home. I just cook. The techniques used in savory cooking—old and new—are always interesting to me. So are interesting ingredients or ingredients not traditionally used in desserts.

My favorite dessert on my menu right now is... Vanilla Poached Strawberries with Cream Beignets and Lychee Sherbet. It's hard to believe that you can get good berries this time of the year, but these strawberries are just so unbelievably sweet, so full of sugar, and red all the way through. The beignets are galangal and vanilla infused pastry cream which I freeze and dip in tempura batter before frying off. The outside is crispy and the center is warm and soft. It's a mix of temperatures and textures and the scent is as floral in the nose as it is in taste.

My favorite non-food indulgence is... racing motorcycles. I need to rebuild mine because I laid it down going around a corner so the right side is pretty messed up right now. Every time I sit on my bike (a Honda RC51), I just grin from ear to ear. It takes me back to being seventeen again.

When I was a kid, I wanted to be a... pilot. I wanted to join the Navy and be an aviator. I'd like to take up gliding, but I probably have too many expensive hobbies as it is.

The soundtrack of my life would include... some Social Distortion, specifically their song "Ball and Chain."

If I could get away from the kitchen for a month, I'd spend the time... traveling. But I would be equally happy just working in my garage. My wife Carol is a glass artist so I've been forging and welding stands for her pieces. It's rewarding work, and I get to do something for her for a change. It takes a lot of time, but I'd like to do some more sculptural work with metal in the future.

I like desserts because... they taste good! (We hope).