Part 4/7:
In her quest to create innovative desserts, Kamari often draws on savory influences. She prepares two types of cured yolks – one dry and one wet – both of which will lend unique flavors to her upcoming dishes, including a croque madame-inspired concoction topped with cured egg yolks and made with gourmet ingredients. The meticulous planning involved in these techniques showcases how culinary innovation often requires blending disciplines and experimenting fearlessly.