The sweet contemporary architecture of dessert
15 November 2016
Text by David Lameš
Photos by Dinara Kasko
Food is a world most of us associate mainly with taste. However, Dinara Kasko believes that taste is only one half of the full experience, with the appearance of our meals directly influencing our experience and enjoyment of what we eat.
A trained architect, this Ukrainian born patisseuse has traded in her hard hat for a toque as she applies cutting edge, contemporary architectural forms into her desserts. Using the design skills she learned from the Kharkov University Architecture School, she uses computer modeling software such as Autodesk 3DSMax and emerging technologies such as 3D-printers to create the molds and forms she desires to bake to precision.
Her creations become ephemeral models of current architectural trends, combining construction and cooking through caramel and sugar rather than concrete and steel. This is of course her intention as she hopes to bridge these perceived distant professions, all the while carving out her own niche as the progenitor of this trend.
A trained architect, this Ukrainian born patisseuse has traded in her hard hat for a toque as she applies cutting edge, contemporary architectural forms into her desserts. Using the design skills she learned from the Kharkov University Architecture School, she uses computer modeling software such as Autodesk 3DSMax and emerging technologies such as 3D-printers to create the molds and forms she desires to bake to precision.
Her creations become ephemeral models of current architectural trends, combining construction and cooking through caramel and sugar rather than concrete and steel. This is of course her intention as she hopes to bridge these perceived distant professions, all the while carving out her own niche as the progenitor of this trend.
