The Great Taste Magazine January February 2018 Issue preview is Hot Off the Press! There are differences between culinary chefs and pastry chefs, and there are specializations within the pastry chef field. Some pastry chefs specialize in baking bread and breakfast pastry like Tarit Tanjasiri, featured in our Chef de Cuisine section this issue, while others are master cake designers or dessert makers. Each specialized field requires an exceptional level of creativity and attention to detail. We’ve delved into some of those divisions here at Great Taste in our Jan/Feb. Issue.
We’ve got layers of flavor, spoonful delights and flaming hot dessert for you to discover. Explore decadent desserts like tiramisu from Chef Jamon at Aveo at the Monarch Beach Resort that’s paired with an exclusive sip of Mount Gay 1703 Master Select. Chef Jessica from Puesto Mexican Artisan Kitchen introduces us to a dairy-free, Nopales and Lime Gelato that we just had to share with you, and Chef Alex from Roe tells us about his transition from Sous Chef to Pastry Chef.
Here’s what we learned from operators. Horchata is landing in many desserts and dessert cocktails. Everyone loves the up-sell, just not the hard- sell. Training the front-of-the-house team is imperative. They love upselling incentives. Last, but not least, dessert cocktail creations and sales are on the rise.
