food411 blog

Question: Hello chef sylvia. I’m pam from the Philippines. I would like to know the dessert trends these days? I am working for an upscale continental restaurant and would like ideas from you. thank you, Pam

Hi Pamela, The trends below are the result of a survey taken by Star Chefs in which they interviewed 350 top pastry chefs throughout the US. So, this info is right from the source. Hope this helps. Silvia

CHOCOLATE IS #1 Trend
Any type of chocolate dessert – chocolate cake, chocolate mousse, chocolate soufflé or any other chocolate creation.

RETRO CLASSICS
Pastry chefs are looking to old-school treats like Twinkies and Moon Pies for inspiration, and coming up with their own versions, minus the preservatives. Pastry Chef Sue McCown at Earth & Ocean in Seattle is a master at recreating these goodies and tapping into America’s nostalgic food memory.

DRINKABLE DESSERTS
Another hot trend right now is drinkable desserts. As in the Lime & Tapioca Pearl Parfait created by Pastry Chef Pichet Ong of Spice Market & 66 in New York.

ASIAN & LATIN INFLUENCES
Pastry is tremendously influenced by Asian & Latin cultures, following the US demographic shift. Pastry Chef Maximo Santiago of Norman’s in Miami looks to a variety of fruits from South America . Some of his favorites are Lulo, a citrus fruit whose taste resembles sour apple; Guanabana or sour sop, with its creamy, pasty center & flavor similar to pineapple/ banana; Caruba – a mix of passion fruit, & Mora – South American wild blackberries.

DARE TO BE DIFFERENT
Pastry chefs are taking risks and daring to be different. Pastry Chef Kenny Magana of Sensi in Las Vegas, creates a “Caprese Salad” with alternating slices of macerated strawberries, panna cotta & basil, drizzled with balsamic syrup.

DESSERT STORIES
Dessert “stories” are on the rise – a plating style in which 3 or 4 miniature desserts are composed on one plate as a tribute to the season. Pastry Chef Johnny Iuzzini at Jean Georges in New York, composes an individual dessert sampler divided into 4 quadrants. Each quadrant is a play on colors, tastes, textures & temperatures – tying in a variety of ingredients that symbolize the season.

DESSERT BARS
By far the biggest trend, and one that is projected to have a lasting impact on the American dining scene, is the development of the standalone dessert bar, such as Finale in Boston, Sugar in Chicago, and Chickalicious in New York. With their relatively low price points (Chickalicious’ prix fixe dessert menu is $12) and hip ambiance, these late-night outlets are ideal for post-theater and film goers.