Saving Room For Dessert

Weisberg, Karen
May 2008
FoodService Director;5/15/2008, Vol. 21 Issue 5, p56
Trade Publication
The article reports on the importance of appearance and flavor to the sales of desserts. As executive chef/general manager at Marvell Semiconductors in Santa Clara, California, Eric Barnachea and baker Tim Gilbert, regularly prepare low-fat mousses and cakes with low-fat fillings. Food service manager/executive chef Ken Desmarais of Edwards Angell Palmer & Dodge LLP, says they make some desserts in house. He purchases raw dough for cookies and biscottis and he does specialty cakes and cobblers or bakes a vanilla bean custard with fresh berries.


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