Part 2/7:
Each day at Musk Room begins early. Kamari mentions that pastry chefs must be morning people, as they are often the first to arrive. Upon entering the restaurant, she checks in with her team, who have been working diligently since 7:00 a.m. The atmosphere is vibrant; the kitchen smells of fresh innovation and dedication. Today, Kamari’s focus is on making a soy sauce ice cream that pairs with the restaurant’s signature Cow Nam semi Fredo. Utilizing rich and savory elements in desserts is part of her culinary magic, as she constantly pushes the envelope of traditional expectations.