5 Things Your Pastry Chef Really Doesn't Want You to Do

Categories: Sugar Rush

CUPCAKES.JPG
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.

See also: 5 Choices for State Pastry for Arizona. Cast Your Vote!

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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.


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12 comments
johnsalt
johnsalt

Get another job if you don't want to do the work. I'm the customer and you wouldn't have an income without me. I can and will do what I want with my money. If you don't want to work late then get another job. If you don't want me to bring my own dessert in then I can spend my money elsewhere.

Coliapee Angel
Coliapee Angel

Or how about this one, 'I dont like toffee because its made with coffee.'.... Ummm,. No its not.. Jen Gill

petersonjulie
petersonjulie

I agree about not bringing my own birthday cake to a NICE restaurant that has GOOD dessert. Anyplace that has a pastry chef, that's probably true. Otherwise, if we're gathering at a restaurant far from the home of anyone in the party, I will at least ask if I can bring dessert, understanding that I might have to keep it at the table to comply with health regulations. I will even pay for plating.

reverendvelvet
reverendvelvet

I agree with all except the one about dining around closing time.


If a restaurant wants to have the place cleaned up and the workers off the clock by, say, 11pm, then they should close at time that makes the 11pm time practicable.


Competition for customer's dinning dollars has never been more difficult and to allow workers to dictate when it's reasonable for customers to walk in before the published closing time is short-sighted.



Jen Gill
Jen Gill

Ha! First in and last to leave. I never minded poking fun at the desserts members brought in, and it make Summer's life and mine much easier. The holiday's were the worst. Coliapee Angel even ruined Easter one year. ;)

Niki Toland
Niki Toland

#1 should have been Leave your allergy and intolerance attitude at home.

Andy Jaurigue
Andy Jaurigue

Coliapee Angel and Jen Gill I agree with just about all of these. I'm sure you remember the struggles!! :-)

John_Lestat
John_Lestat

@johnsalt  You sound like an utter jackass, a self deserving ass is more like it. You have no clue how the food industry works let alone resturant, bistro, or fine dining. Sure you do have the right to spend wherever you please, even if you refuse to spend in a certain establishment, you are one of many, you are nothing at all special like the rest of us. Sorry you want to feel coddled, fondled, and carresed in your own appeasment, but sorry buddy, things just don't stack up like you want them to, ordering around the service however you wish. You sound like the type who would walk right in around closing time. Exactly 5-7 minutes and spend at least 45-1 1/2. Does that seem right? Would you want someone to waltz right in if you wanted to go home and take a nice rest and order you to what they pleased? You stuck around anywhere from 1-3 hours? Your money can def go elsewhere, be it some cheap food, or a ritzy establishment. Obviously not all establishments would bar you from bringing in a desert if it were a catered event a simple birthday party, or just a get together, if you brought it elsewhere without warning or even considering the other customers, yeah, you'd geta couple glares and prob a sour taste with most. You like most, should realllly think about what you write, just reading your comment was both disgusting as well as extremly unproffesional as an adult. A self riteous arrogant adult.


Remember, someone or quite a few people are also paying your salary, or not. (No Job)


"I can and will do what I want with my money."


This is both inaccurate and tech correct. You can use your money for almost everything you wanted, however certain buisnesses, even with all the money in the world, can and will refuse to do anything for you. (Even requests) Welcome to the real world.

petersonjulie
petersonjulie

@reverendvelvet Although I do understand why it would be particularly frustrating for the pastry chef, who has to wait single-handed and possibly have nothing to do.

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