Emily Spurlin – The Inspired Pastry Chef

My starting point is usually a singular flavor or ingredient that I want to showcase which often ends up being a fruit or a vegetable, something nature based usually, or a flavor combination that I'm interested in trying out.

From there I kind of go into a number of directions.

I either think in terms of color. So I think of foods that have complementary colors or foods that are in the same color scheme that I think flavor wise would be a good match for the initial ingredients.

I also like the “if it grows together it goes together” method. And then I like to think about families. So for example quince is in the rose family and I really like using rose in desserts. In moderation I think it's really lovely and it kind of tied together in my brain that both comes from Persian cuisine, so then that kind of leads me into a new direction of other flavors I can play with within Persian cuisine for example. Or like buckwheat and rhubarb are related. I am just trying to find find ways to connect ingredients in my brain that makes sense and have context. And then obviously trying it all together and making sure it tastes good.