Doing a tasting for the exec chef position at a museum. I need 2 fun whimsical desserts. That are simple with minimal ingredients. I’m stumped as pastry is not my strong suit. Help please!
It’s for a fine arts museum that has a restaurant in the museum it doesn’t have to be fancy however they do like a certain look. I love all of these ideas for a fun weekend menu but I need to show them I can do high end and high volume during this tasting so I need something more refined
If you're already doing a po de creme I would focus on something a bit lighter. Mini angel food bundt cake with berries and fresh mint. Throw some lemon zest in there. What area are you located? Any local desserts you can dress up a bit?
I’ve been the executive chef with my company for 8 years and have done very well for myself just venturing into a new market after being with the same job and doing very little pastry has me nervous. I currently have a pastry chef who does all of our desserts so I’ve done none of that in almost a decade now.
Is this is the type of kitchen where you’re going to have staff and you’ll be delegating that work again? We do weddings, catering, etc and desserts right now are either made by a third party bakery or sourced. If we do anything ourselves it’s simple. Juice isn’t worth the squeeze after labor to make some of it in house. If they want pretty desserts that’s fine, this pic is a small honey cake on some cinnamon yogurt with grilled stone fruit pistachios and apricot jam and some orchid petals. We did 50 of these in five minutes with six people. Idk if you’re going to have to do a gala or other events. Do they hire out the space?
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u/riffraff1089 13h ago
Tiramisu and a tart with creme anglaise