FLAVORS
taste
THIS
Pastry and dessert trends are
poised to inspire creative chefs
and satisfy customers’ taste
buds in 2012.
By Rob Benes
Ana Homonnay
The National Culinary Review | November/December 2011
DINERS may not remember their
entree, but they do remember what they
had for dessert. Desserts make people
smile and leave a lasting impression, so it’s
important to use all the tools, techniques
and ingredients at your disposal.
This Earl Grey Pavlova with Meyer
lemon curd and mint ice cream plays
into the inspiration-from-nature trend.
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the organic presentation is refreshing.
What’s going to be hot in 2012? We talked
with pastry chefs and chefs nationwide
about the industry’s top trends in the
coming year. Here are their predictions.
