Give Customers What They Want With These Clean-Label Dessert Recipes

Give Customers What They Want With These Clean-Label Dessert Recipes

Welcome to Foodable’s Smart Kitchen where chefs share innovative ideas around the challenges you work with every day. In this episode, Agnes and Chef Adrianne are cleaning up your customers' favorite desserts.

Customers are demanding clean ingredients and transparency in everything they eat from entrees to indulgent desserts. Many concepts are taking, cheesecake, a classic customer favorite, and adding fruit flavors to take the traditional plate to the next level. But while apple and cheesecake are a winning pair, ensuring consistent quality and flavor can be a strife for multi-unit operators. In this episode, see how Chef Adrianne makes adding fresh and clean fruit flavors to your dessert menu easy and cost-efficient.

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Hakkasan's NYC Pastry Chef Dishes on Dessert

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Many restaurant owners battle with the inconsistency of dessert sales. This rings especially true for establishments that serve large portions or include a family-style format, where it’s difficult for diners to make room for what’s next. But at Hakkasan, a world-renowned, Michelin-starred Cantonese restaurant, executive pastry chef Rory MacDonald has mastered an equation of culinary balance to entice guests and thus, drive up dessert sales.

In this “On Foodable Side Dish,” Foodable video correspondent Colleen Hagerty sits down with MacDonald at Hakkasan’s New York City location to discuss balance, presentation, R&D, and inspiration.

Perfect Pairs: Valentine’s Day Pairings That Will Impress

Perfect Pairs: Valentine’s Day Pairings That Will Impress

Most Valentine’s Day dinners will include wine and food pairing, a concept that has been around for an incredibly long time and spans multiple cultures. For Valentine’s Day, when a menu will be more calculated, it’s important to choose wines and foods that all work together to take the dining experience to the next level.

If dinner will be enjoyed at home, here are some pairings to consider.

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Pastry Chefs are Making a Sweet Comeback

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Desserts don’t always get the best rep – especially in January. But if you think about it, even when New Year’s Resolutions have worn off, most of us dine out for the main dish, not specifically for dessert. And when that third course comes around, it’s not uncommon to deny the almighty dessert menu. Blame guilt of gluttony. Blame the economy.

For the past few years, this has certainly put pastry chefs in a bind. With the rise of fast casuals and gastropubs, the decline of fine dining occasions only added to less opportunities for this specialty chef. But fear no more, sweet tooths: pastry chefs are allegedly making a comeback, as is fine dining. Not that dessert was ever a dying breed, but with a higher demand in the right market, 2014 looks to be a substantial year for that sweet food porn we all secretly – or not so secretly – love. Read More