Camille Cogswell

PASTRY CHEF
Written By Nicole Borden

Zahav | Philadelphia | January 2019

FEATURED DISHES


Malabi Custard, Saffron-Persimmon Sauce, Persimmon, and Walnut

Carrot-Hazelnut Basboosa, Cranberry, Brown Butter-Hazelnut Praline Ice Cream, and Carrot Chips

Chocolate Konafi, Charred Sweet Potato Ice Cream, and Candied Sweet Potatoes

Pear Sorbet, Celery Granita, Aniseed Meringue, and Lemon


Photography by Clay Williams

Nicole Borden
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