Eric Sandler | April 14, 2017
On reality cooking shows like Top Chef and Chopped, chefs complain mightily when they’re required to prepare a dessert. Oh the indignity of having to weigh each ingredient carefully and be mindful of ratios, they complain.
And yet, most people like a little something sweet to finish off their meal, but it clearly comes with its own challenges. Setting a restaurant’s desserts apart from the inevitable creme brulees and lemon tarts to deliver dishes that are consistent with the savory menu can be tricky. All chefs want to be creative, but the pastry has to balance that creativity with an appreciation for flavors and preparations that people will order.
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