[kuan]

Hi Gale, just want to say that I consider you one of the visionairres in American Nouvelle Cuisine. Do you think any of these ideas we find in cutting edge restaurants such as Tru will start appearing in the daily American kitchen?

[Gale Gand]

I think they already have. A lot of innovative ideas born in restaurant kitchens make their way eventually to the home kitchen and grocery store shelf. Look what happened to the liquid center cake, first created by Joel Robuchon. Now it shows up in school bake sales and you can buy a microwavable version that's shelf stable in the grocery store! Maybe my Pavlova is the next thing to hit the freezer case?!