A former architect-turned-pastry chef, Dinara Kasko is bringing food design squarely into the 21st century. By using 3D modeling software, Kaska creates molds for desserts that are modern, geometric, and visually stunning. For So Good magazine, she even transformed the 3D artworks of José Margulis into complex desserts that, though edible, still retain the impression of the artwork.
Below, Kaska answers the Innovation Group’s questions about inspiration, technique, and the future of food design.
What inspires you?
People ask me about inspiration quite often. And every single time, it’s not easy to me to give a clear response. In fact, an inspiration can be in everything. It can be an object on the street, nature, architecture, an image of something, a country, different shapes and so on.