Ukrainian pastry chef Dinara Kasko is known all over the world for creating absolutely gorgeous desserts that pair sleek geometric shapes with fantastic surface architecture. Kasko, who was trained as an architect, approaches her desserts as if they were buildings, utilizing modern technology to build uniquely edible structures. Kasko spoke with So Good Magazine about her education, experience and vision.
In my case I’m trying to connect architecture, design and patisserie. A beautiful cake as well as a beautiful building needs preliminary design. It’s necessary to work with the form, volume, composition, proportion, color and texture correctly. The right combination of all these factors will let us create a well-balanced cake and a well-balanced building. The advent of new technologies and computer programs creates the opportunity in architecture to create entirely new objects, which were impossible even a few decades ago. Since the early 90s, parametric architecture actively develops, with its entirely new approach to shaping, where the forms are built by algorithms. New technologies are presented in different kinds of art; we can also implement new solutions in pâtisserie. Nowadays with the help of 3D modeling and 3D printing, pastry chefs are open to new interesting possibilities.