Products that are indispensable for dessert menus stand out as a result of pastry science. However, not all desserts are produced with the same quality and each may not be prepared daily in businesses. Desserts offered in some restaurants, cafes and chain establishments cause professional pastry chefs to approach cautiously.
The Huffington PostAccording to the news of; Amelia Geist, pastry chef at The Lodge at Flathead Lake in Montana, states that desserts in chain restaurants are mostly prepared in centralized production facilities. Ricky Saucedo, head pastry chef at Pata Negra Mezcaleria in Atlanta, states that the menus in such establishments tend towards standard and safe options.
According to Saucedo, the fact that there are only classic options such as brownie, cake slices and crème brûlée on the menu is considered a sign not to choose desserts. Additionally, evenly and neatly sliced cakes on display indicate that the product may be wholesale production.
On the other hand, a similar situation may also occur in small-scale restaurants. Claudia Martinez, pastry chef at the Michelin-starred Miller Union in Atlanta, states that many restaurants cannot employ a pastry chef and therefore desserts are outsourced.
According to experts, some desserts are considered “risky” more often on menus. Here are 6 desserts that pastry chefs avoid ordering:
Cheesecake
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According to Claudia Martinez, the classic cheesecake may indicate that the product may be mass-produced.
Gus Castro, pastry chef at Foundation Social Eatery in Alpharetta, says that the cheesecake he bought at a restaurant stating that it must be thawed before serving indicates that the product came frozen. Experts state that cheesecake should be approached with caution as some businesses may not produce fresh cheesecake or may experience quality problems.
Creme brulee
Daniella Lea Rada, head pastry chef at Signia by Hilton Atlanta, notes that she does not order crème brulée. According to Rada, in many establishments this dessert is prepared with powdered mixtures, artificial vanilla is used to reduce costs, and the consistency can often be overcooked and lumpy.
Brownie
Amelia Geist states that she does not order brownies and some pies in restaurants. He states that these products are generally produced with ready-made mixtures and can be easily prepared at home. Experts emphasize that it may be more appropriate to choose more unique and difficult-to-prepare desserts in restaurant preferences.
Molten lava cake
According to the news of The Huffington Post; Daniella Lea Rada states that this dessert is usually prepared with low-quality chocolate with a high sugar content. Forth Hotel Atlanta’s pastry chef Carelys Vasquez similarly points out the use of artificial flavors. Claudia Martinez states that these products are mostly mass produced and offered at high prices.
Cake
According to experts, pies are among the most frequently outsourced desserts in restaurants. Amelia Geist states that pies that are not specified as seasonal on the menu are commercial products that are generally kept frozen. While Carelys Vasquez draws attention to the use of artificial flavors, especially in lemon and cherry pies, Martinez and Lea Rada state that options such as “key lime pie” are often too sugary, frozen and have low creativity.
Under-or over-decorated desserts
According to experts, presentation is also an important indicator. Claudia Martinez states that standard cream piping techniques and simple decorations may indicate commercial production. Gus Castro states that desserts containing excessive caramel, chocolate sauce and candy are out of balance and can negatively affect the consumption experience.
According to pastry chefs, the content of the product, its presentation and the descriptions on the menu provide important clues about the quality when choosing a dessert.
Source: Newspaper Oxygen
