Richmond Station pastry chef Farzam Fallah’s sweet mise en place
A chef’s work station is hallowed ground. For Farzam Fallah, Richmond Station’s boy-genius pastry chef, it’s where he transforms dessert from a “maybe if there’s room” thing to a “gotta have it now” one. With his wildly inventive takes on classics like cheesecake and butter tarts or his Willy Wonka–like creations, he always manages to turn the last course into the main event. “Desserts are entertainment,” Fallah says. “Food is the only thing that excites all five sense at once.” Here, he takes us through the mise en place elements of his playful take on crème brûlée—available only until the end of April.