When you take a look at Vince Griffith’s desserts, you can see why he briefly studied chemistry at college. He’s got that kind of mind. And now that he’s using his brainiac mojo to create desserts, the results can be mind-blowing.
Clearly, his creative style was molded in the Chicago kitchens of the late Charlie Trotter and Homaro Cantu, both of whom earned a Michelin star with Griffith’s help. But since joining James Beard Award-winning chef Jonathon