I was at a board meeting in Orlando recently with about 15 or so people who have spent a good chunk of their lives in foodservice. Later that night, at dinner in a casual, fullservice restaurant, an item on the dessert menu called Strawberry Finesse baffled us. Here’s how it’s described on the menu: strawberry mousse on chocolate hazelnut crisp with almond pistachio jaconde and fresh strawberries. How many of you know what jaconde is? Yeah, we didn’t either. Not one of ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.