Chef Jonay Armas from The Principal, Chef Matthew Bishop from 22 Ships, representing Chef Jason Atherton, Chef Herve Fucho and myself from Four Seasons came together to cook dinner for the Room to Read Charity. 

plating up 350 desserts!

pristine basil oil

As Room to Read states it so well on their website “World change starts with educating children”. When you read the facts on children education from around the world it’s appalling – there is such an imbalance and much is needed to make a change. On the same website, it feels good to read the result Room to Read has achieved over the years. From building schools, supplying books to even printing books –  the actions are really helping the world becoming a better place for all – and cooking for the event was an absolute honor!

the dessert

On the night, each chef designed a dish and of course we were in charge of the dessert. We did a praline parfait, loaded with crunchy bits of biscuit, a tart yuzu meringue, sour cherry confit, balsamic pearls, walnut crumbs and basil oil. All of this worked fabulously together!

balsamic pearls