When applying the traditions of Latino and Asian cuisines to American dessert menus, it is important to keep in mind how the ethnic cuisines are prepared and consumed. We must understand ingredients, why and how they fit into everyday culture. As Julie Sahni explained, “Learning ethnic food is like learning a classical instrument; you must learn the scales and the notes.” It is up to every chef to interpret the ingredients differently, according to their creativity and life experience. Maricel Presilla noted, “The future of American dessert traditions is personal." Daniel Tay, from Singapore, was amazed at the way American pastry chefs create flavor combinations. "The flavors and presentation in France never differ," he said. In his final thoughts, Michael Batterberry described the event as a seminal experience, one that will prompt pastry chefs to reevaluate their dessert styles. Procuring Asian and Latin American ingredients can be difficult, but luckily for American pastry chefs, many perishable fruits and other ingredients adapt well to canning or freezing. Asian and Latino markets can be found throughout the United States, not just in major cities, and the attending pastry chefs said they find inspiration in exploring these markets. They discover new things, take them back to their kitchens, and experiment.

Participating pastry chefs each created a dessert with Asian or Latin American flavors, incorporating sponsors’ ingredients.

• Florian Bellanger, executive pastry chef at Fauchon in New York: chiffonade of aloe marinated pineapple, roasted sesame seed ice cream, and chestnut sushi.
• Richard Capizzi, pastry sous chef at Per Se in New York: lemon grass cremeux.
• Mark Chapman, pastry chef Hotel Mansion del Rio: poteet strawberry and Mexican cream momtasio festivo Napoleon with orange cilantro and blackberry lemon cello sauce.
• Karen DeMasco, pastry chef at Craft/Craft Bar: kaffir lime steamed pudding and cardamom ice cream.
• Elizabeth Falkner, executive pastry chef/managing partner Citizen Cake, San Francisco: “Something Chocolate This Way Comes” (chocolate chibouste with thais-infused coconut sauce, curry oil, and a tiny caramel tart).
• Zoe Francoise, pastry instructor at Cooks of Crocus Hill in St. Paul, MN: warm chocolate rum cake, tamarind sorbet, and tropical fruit salad.
• Mark Furstenberg, founder and owner of The Bread Line in Washington, DC: watalpan (Sri Lankan bread pudding).
• Gale Gand, partner and executive pastry chef at Tru in Chicago: blueberry picking.
• David Guas, corporate pastry chef for Cieba, DC Coast and TenPenh in Washington, DC: “La Bomba.”
• Tom Gumpel, The Culinary Institute of America at Hyde Park: citrus refresher.
• Thomas Haas, owner of Thomas Haas Fine Chocolates and Patisserie Ltd: refreshing cocktail of coconut, pineapple, and mint, kalamansi sorbet.
• Stanton Ho, executive pastry chef at the Las Vegas Hilton: Japanese green tea and white chocolate mousse with azuke cream and served with a caramel ginger and Mandarin sauce.
• John Hui, executive pastry chef at Caesar’s Palace in Las Vegas: dulce de leche cake with rum raisin pineapple compote, caramel sauce, and raisin concentrate.
• Michael Laiskonis, pastry chef at Tribute outside of Detroit: sweet tofu salad (muscat ginger caramel, lychee gelee, matcha syrup, yuzu foam).
• Yvan-David Lemoine, consulting pastry chef in New York City: caramel coquitos (little coconuts) and palm sugar ganache.
• Emily Luchetti, cookbook author and executive pastry chef at Farallon Restaurant, San Francisco: milk chocolate chai ice cream sandwiches with a banana vanilla bean compote and toasted cashews.
• Natasha MacAller, pastry chef at Em Bistro in Los Angeles: Latin goat cheese tart with quince jam and pinon-cornmeal crust.
• Ken Magana, pastry chef at Postrio at The Venetian Hotel in Las Vegas: pear crunchy crystal ginger cake with chocolate lemon grass-thyme ice cream.
• Sam Mason, pastry chef WD-50 in New York City: kumquat confits, sesame ice cream, soy caramel.
• Christine McCabe Tentori, executive pastry chef at Sugar in Chicago: mocha Thai coffee.
• Christopher Northmore, executive pastry chef at Cherokee Town and Country Club in Atlanta: coconut and palm sugar panna cotta, sticky rice, imperial pu-eh tea coulis, honey ginger, coconut tuile.
• Luis Perea and Laura Cid Perea, co-owners of Bombon Bakery in Chicago: pinole tart with warm bittersweet chocolate.
• Nicole Plue, pastry chef at Julia’s Kitchen at Copia in Napa: Thai coffee parfait.
• Megan Roen, pastry chef at Bayona restaurant in New Orleans: five-spice chocolate delice.
• Richard Ruskell, executive pastry chef at The Montage Resort Hotel in Laguna Beach: chai tea tapioca with lemon grass, syrup sweet pea shoots, and crispy noodles.
• Nancy Silverton, pastry chef/owner of Campanile and baker/owner of La Brea Bakery: dulce de leche ice cream pie with hot fudge, cajeta, and salted peanuts.
• Vicki Wells, executive pastry chef at Mesa Grill and Bolo in New York City: smoked vanilla and toasted pecan flan.
• Sherry Yard , executive pastry chef at Spago Beverly Hills: yuzu and green tea.