5 Things Your Pastry Chef Really Doesn't Want You to Do
Rachel Miller Dark chocolate cupcakes with black cocoa frosting and vanilla buttercream with bourbon caramel.
Who doesn't have a list of "don'ts" at work? Today's the pastry chef's turn. We love making people happy with sweet concoctions, and we work hard to make that happen. Here are some tips to remember when dining on sweets that will keep your pastry chef from turning into a sourpuss.
Rachel Miller Raspberry Almond Tart
Don't treat your pastry chef like a short-order cook.
During a busy Friday night service, with tickets hanging, a front-of-house manager arrived at my station to ask for a favor. A diner wanted something sweet but didn't care for our menu offerings and instead would like bananas foster; could I make that happen?
Most of the restaurants I have worked at abide by the motto, "If we can, we will." But on a busy night, when we didn't even have bananas in-house, it wasn't going to happen. If you want to suggest a future dessert item you would love to see on the menu, let the manager know. Otherwise, eat the offerings or go elsewhere to get your sweet fix.
Dining around closing time? Make your menu choices quickly.
Pastry people are either first in or last out. That means when a restaurant closes at 11 p.m., and you stroll in at 10:58 looking for dinner, that pastry person typically will have to stick around after the line busts out your meals to see if you will be in need of dessert. If you will be dining around closing time, order quickly, particularly if you plan on dessert. There is nothing worse than waiting around for an extra hour or hour and a half to have the customer turn down the dessert menu.