Commissioned by The Washington Post
From the Post: "Levin graduated in baking and pastry arts at the Culinary Institute of America at Hyde Park a mere three years ago, in the golden age of modernist cuisine and deconstructed desserts. A limited practitioner of the former and reasoned defender of the latter, he says efforts can fall short unless each plated component can stand on its own merits, for texture, aroma and flavor. There can be no weak link. “I’m trying to play on geometry and beauty,” he says. “But if my dessert doesn’t taste delicious, it’s a failure.”" Read the story.