So we asked six notable pastry chefs what their red flags are ... What lackluster, generic, one-size-fits-all plating tells her is that the dessert doesn’t have someone with professional plating ...

The chefs worked quickly and deftly chopping vegetables, prepping ingredients and plating their creations. For the appetizer and dessert course, the chefs had 20 minutes to create and plate a dish ...

That’s not to say the recipe hasn’t strayed from the Treviso chef’s original vision. Since the dessert was formalized ... then slice and plate. Serve cold or chilled. Substitutions: Can ...

Co-owner and Chef Katie Button, who started her career as a pastry chef, said many restaurants have scaled back on their dessert menus ... a vision and put on a plate. “We’re trying to ...