If you can’t afford to staff a full-time pastry chef, all is not lost. Try these three easy tips:
“Make desserts that are simple, seasonal and local,” says Heather L. Hurlbert, Executive Pastry Chef at Cherokee Town and Country Club, Atlanta, Ga. “Support local farmers/businesses by showcasing their products on your menu.”
Outsource. “There are many companies selling excellent par-baked and frozen desserts, as well as garnishes and drizzles,” says Jeffrey Guy, Pastry Chef at Houston (Texas) Country Club. Try buying chocolate cups that can be filled with a simple chocolate mousse or berries. “We buy a really high-quality, premade pavlova, which is a dried meringue, that can be filled with ice cream or berries for a unique presentation,” says Guy.
Be resourceful to provide dessert options that are economical, but also tasty and unique. Kevin Efaw, Food & Beverage Manager at Orchard Creek Golf Club, Altamont, N.Y., purchases day-old donuts at the farm stand next door, to make cider donut bread pudding.
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