Watch How This Architect-Turned-Pastry-Chef Makes Edible Buildings Into a Work of Art – Architectural Digest

Ukranian-born Dinara Kasko was working as an architect in Kharkov (a metropolis in jap Ukraine) when she started to experiment with baking as a aspect challenge. What began as a transient respite from structure rapidly grew to become a new interpretation of it: Her cake and pastry designs took the shape of buildings and extremely stylized geometric fashions. After posting photos of her creations on social media, Kasko acquired constructive suggestions from each the pastry and structure world—deciding to finally grow to be a full-time architectural pastry chef. She now teaches workshops all over the world on her baking methods and designed a line of architectural baking molds. Kasko tells Architectural Digest all about her transition from structure to pastry artist.

Kasko started her profession as an architect, earlier than transitioning into creating pastries utilizing three-D expertise.

Architectural Digest: How did your background in structure grow to be a profession in pastry artistry?

Dinara Kasko: I labored as an architect-designer and a three-D visualizer for a number of years, and in my spare time, I began to bake. I started with easy mousse muffins and glazes, however later tried to design my very own molds so I may develop my distinctive model. I used to be simply attempting to make one thing new, and from there, folks began calling me an architectural chef. After early success, I made a decision to decide to that function full-time.

AD: How has your structure diploma benefited you in your profession as a pastry artist?

DK: From the second I received into baking I made a decision to attempt to [bring] some distinct flare to it. I noticed that look is as essential as style. Since I had a background in structure and design, it was not a drawback for me to make my very own molds utilizing a three-D printing device.

AD: The place do you draw design inspiration from?

DK: I give you concepts for pastry designs primarily based on trendy structure, artwork, nature, and objects I’m surrounded by. I'm curious about completely different design strategies and geometric developing rules; I wish to experiment with various objects and surfaces.

AD: What are some of your most memorable designs?

DK: I made a sequence of desserts utilizing easy geometrical figures with none shade or decor. They didn’t even appear to be they have been edible. The truth is, they seemed extra like artwork. However they have been really very scrumptious—I don’t neglect about style. Generally, I desire plain geometric shapes and sharp straight traces as an aesthetic. I have a tendency to not use many colours. As a substitute, I desire taking part in with distinction and minimalism.

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Watch How This Architect-Turned-Pastry-Chef Makes Edible Buildings Into a Work of Art - Architectural Digest