As Group Pastry Chef at MoVida Group in Melbourne, Angelica Iuliano is passionate about developing exciting desserts that not only attract customers but keep them coming back. She describes her approach as “not following the crowd – I like to use the classics as a base but revamp them in my own way, so I can surprise our guests by taking something they know and adding a different element.”
Internationally acclaimed pastry chef Christy Tania has a diploma from the renowned École Nationale Supérieure de Pâtisserie – the benchmark school for pastry making professionals – but she says she isn’t bound by classical pastry presentation styles.
Cakes and pastries are always popular with customers, and buying in readymade frozen product is a cost-effective menu choice, especially given the current staff and skills shortage throughout foodservice. You don’t have to source the ingredients, buy them in or bake – just pull a slice, pastry or cake from the freezer and you’re ready to roll!
Given today’s shortage of skilled staff, plus the ever tighter profit margins squeezing the foodservice market, it’s no surprise to see ‘from scratch’ desserts disappearing from our menus, being replaced by innovative pre-prepared products.
