How to Make a Sugar Cage by Chef Rory Macdonald of Hakkasan

For nearly two years, Rory Macdonald has been making Hakkasan sweet.

The Executive Pasty Chef opened the restaurant's flagship New York City location in 2012, and has been dishing out decadent desserts within the modern Cantonese restaurant ever since.

And we're so thankful.

But, the Michelin star restaurant wasn't Rory's first gig, of course. Starting out in the hotel business, he began with a degree in hotel management but wanted to be a chef from the start.

Throughout his career, Rory has been involved with several noteworthy hotel eateries and restaurants: California's French Laundry, The United Kingdom's The Fat Duck, NYC's The London Hotel.

Yum, yum, yum. (All on our bucket list).

But sugar, butter, and everything dainty does not come without hard work and sacrifice! Previously, Rory was so committed to an opportunity at Madrid's El Cenador de Salvador, that he worked voluntarily - without speaking Spanish!

Aye caramba!

Luckily, his dedication payed off (and now New York is reaping the benefits)... we'll have siete orders of everything, porfavor.

Link to the recipe and step by step instructions for this video:
http://forknplate.com/2014/10/19/hakkasan-orchard-peach-tart-with-crystalized-ginger-ice-cream-video/

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Видео How to Make a Sugar Cage by Chef Rory Macdonald of Hakkasan канала ForkNPlate