tag:blogger.com,1999:blog-31083792.post4809375753763293263..comments2023-07-01T04:13:35.023-07:00Comments on Adventures in Dessert: CH rantUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-31083792.post-34423171848157158672008-08-12T18:04:00.000-07:002008-08-12T18:04:00.000-07:00hi naunga-weirdly enough, the restaurant i current...hi naunga-<BR/><BR/>weirdly enough, the restaurant i currently work at is the only place i've ever been in food memory that doesn't *and hasn't, in 3 months* have a warm chocolate dessert. <BR/><BR/>we have one chocolate dessert, right now a frozen chocolate mousse...everything else is fruit-centric. <BR/><BR/>i would love to get more recognition for the work we do, absolutely. because it isn't easy.so much cake so little timehttps://www.blogger.com/profile/01467986717530365998noreply@blogger.comtag:blogger.com,1999:blog-31083792.post-19635740797684637632008-08-10T19:58:00.000-07:002008-08-10T19:58:00.000-07:00If I had a nickel for every time I saw a "warm cho...If I had a nickel for every time I saw a "warm chocolate" cake on the menu. Ugh, I was so over this dessert as soon as it showed up on the menu at Red Lobster. <BR/><BR/>We're the unsung heroes of the kitchen. I mean, when the line and/or waitstaff screw up a table they're rarely come back and ask for a comped steak at the end of the meal. <BR/><BR/>I wish we could get more recognition, but I suppose that's why a lot of pastry chefs open their own dessert shops.Naungahttps://www.blogger.com/profile/04809511959584387206noreply@blogger.comtag:blogger.com,1999:blog-31083792.post-83190276799371770382008-04-15T07:54:00.000-07:002008-04-15T07:54:00.000-07:00Not enough respect is ever given, I afraid. True,...Not enough respect is ever given, I afraid. True, dessert is a memorable part of the meal…and some say the only thing you really remember will is the first course and the last course…which unfortunately usually ends up being the low man on the totem pole garde manger or pantry cook…and the ‘afterthought’ pastry cook. If not the same person doing both. Usually this is the newbie station in the kitchen, because the “experienced” or “bad ass” line cooks go to the hot line.<BR/><BR/>WTF?!?! These should be power stations…some one with pride and experience should be doing the cold food and the pastries. It takes better cook to ‘taste’ cold food and season it to perfection and a well rounded one to be able to work pastries in the right way.chefhttps://www.blogger.com/profile/06338657204368062624noreply@blogger.com