The pastry chef was not high when she created the cereal milk soft-serve ice cream at Momofuku Milk Bar

According to the Times:

Today, a small but influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb that can get people arrested.

Call it haute stoner cuisine

.

Dude!

But not everyone partakes of the sweet, sweet bud.

The cereal milk soft-serve ice cream at Momofuku Milk Bar ... is a perfect example. A dessert based on the slightly sweet flavor of milk at the bottom of a cereal bowl particularly appeals to someone who knows both high-quality food and the cannabis-induced pleasure of a munchie session built from a late-night run to the 7-Eleven.

Christina Tosi, the pastry chef of David Chang’s empire, said she was stone-cold sober when she invented it. She was in the basement of Mr. Chang’s Ssam Bar late at night, trying to save a failed experiment in fried apple pies.

“I promise you there was no marijuana involved,” she said. “It would have made the stress of it more bearable if it was.”

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