I started working at Cool World because of Amanda Perdomo’s desserts. On the hunt for a line cook job, I swung by this new (horribly named) spot in Greenpoint late on a Friday for fries and dessert. The fries were perfectly seasoned and the Floating Island — with peaches, torched meringue and tarragon — knocked me out. Something special was happening here.

Over the next year, I learned a ton from Amanda, who has worked at Wildair, Del Posto, Roman’s, Kellogg’s and is now relaunching JR & Son. She showed me pure technique. But more than anything she demonstrated how a kitchen should operate. We chatted about that, her stellar vegan jello, her year as a savory cook and the best dessert program in New York City.

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