Changing Courses with PErfect Day
“Chef Allison Osorio of School of Quenelle has made a career of bringing indulgence to the table. We’re moved by her thoughtful point of view on sustainability and how much we can achieve together. Watch her make a pineapple mille-feuille made with Perfect Day’s egg replacer cake mix, pineapple chips, salted caramel, braised pineapple and coconut foam, and basil ice cream made with Perfect Day’s animal-free milk and cream cheese.”
