Media Spotlight – Menu Innovator® – The Key to Great Desserts
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The Key to Great Desserts
Who doesn’t love something sweet? We know consumers do! So much, in fact, that many successful businesses are built on sweets alone. Here are some of their recipes for success!
Consider the Source
As we’ve mentioned in the past, diners want to connect with their food. This is a large part of the locavore/New American movement. Fruits are local, and flours are minimally processed. Even simple flavors create part of the connection. Consider vanilla. When sourced from Madagascar, the most common form of vanilla is rich and mellow. To get a little bolder, chefs’ source Mexican vanilla, which is smoky in flavor and pairs well with warm spices like cinnamon and cloves. For the fruitier dishes, we see Tahitian vanilla, which is floral with hints of cherry and chocolate. If you’re wondering if something this simple has impact on your dessert menu, the answer is a resounding “YES!”.
Add Some Savory
Savory adds bite, depth, and sometimes heat. Dessert shouldn’t be a muted ending to a meal. Instead, it should end with a bang! Dried mango paired with toasted coconut and ancho chili is the perfect balance of sweet and spicy. Cashew, raisin, and pink peppercorn bark is perfect by itself or to dress up ice cream. We are witnessing this trend in just about every dessert and candy imaginable!
Excellence in Simplicity
Desserts were works of art with basic flavor for quite some time. Now, pastry chefs are serving classic sweets using only the finest ingredients and preparation methods. Tarts, “with delicate, crumbly shells and open-faced designs”, are an ideal presentation of the finest fruits and sugars. Not to mention, their production is an art of great detail. Cookies, like rosemary sugar cookies, are infused with fresh herbs. Macaroons soar to a new level with a hint of peppermint.
When you look to upgrade your dessert menu, get creative with your classics! Remember, quality counts!
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.