Creating and presenting small portions of pastries for buffet requires so much innovation.
I shun the traditional line-up and explore other possibilities taking into account what the place has to offer, especially local produce.
I have been receiving comments from well-traveled guests that they have grown so accustomed to the usual desserts displayed in every hotel they visit and they needed something else new and different.
This is where I step in and feel proud of.
Above is a dessert platter comprised of the following (left to right):
1.) Chocolate & Vanilla Triangles - chocolate and orange-butter cake smothered with earl-grey chocolate buttercream
2.) Assorted Macarons - strawberry-rose petal and pineapple
3.) Coconut & Raspberry Cheesecake
4.) Manjari Chocolate Cream Puffs
Monday, February 11, 2008
Posted by Nouel C. Omamalin at 7:59 AM