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The state of desserts in NYC restaurants

post #1 of 2
Thread Starter 

I found this article very interesting - 

http://www.grubstreet.com/2014/03/chefs-discuss-state-of-restaurant-desserts.html

 

Mostly because I have seen much of this first hand.  It makes me sad, but I do understand the financials of it.  When I lived in Napa, CA there were so many fantastic little restaurants with imaginative entrees and boring desserts.  Panna cotta and creme brulee were everywhere.  One fine dining restaurant I worked in really wanted their pastry staff to be able to jump in and help butcher meat or work the lime when it was busy.

post #2 of 2

Thanks for sharing this! I knew this was all happening.......kinda makes it worse seeing it written down......my hunches have been validated!

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