On Cheetos-dust, Lemon Curd, and Survival Loafs
A live stream conversation with Geovanna Salas.
March 27, 2020 ● 1 min read
What are chefs doing with their time now that they’re forced to stay home? We caught up with Geovanna Salas, pastry chef at Chicago's Smyth, to find out what she's been up to. Check out the video below where Richie Nakano interviewed her on Instagram Live to get the scoop on everything from how her infamous Cheetos-dusted dessert came into being to the "survival loafs" of bread she's been baking: