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CommentsSweet on Dessert
These metro Detroit pastry chefs take the cake when it comes to creating confections that serve as memorable finales. Here, they take a break from baking to showcase their work and dish some sugary secrets. Photographs by Dave Frechette
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Deno Challon, The Lark; Cate Akerman, Gandy Dancer; Mark Slessor, Big Rock Chophouse & The Reserve; Kara Ancchione, Holiday Market; Sue Poster, Epoch Catering/Forté; Richard Venadam, Sweet Lorraine’s Café; Marybeth King, Weber’s Restaurant; Greg Stroker, Tribute; Tricia Nash, MotorCity Casino.
Banana Malt Trio
Mark Slessor / Big Rock Chophouse & The Reserve
Do women like dessert more than men? And do you think there are female and male desserts?
I feel women like the presentation and design of the dessert.
What do you like about being a pastry chef?
Being a pastry chef is like being a baker, artist, chemist, and designer all rolled into one. It’s really the ultimate job.
Vineyard Charlotte
Deno Challon / The Lark
Why is dessert important?
Growing up, family gatherings and celebrations revolved around desserts. For me, eating dessert is a celebration.
What do you like about being a pastry chef?
Growing up, my mom would always tell me to stop playing with my food. Now, 30-some years later, I still haven’t listened. It’s simply one of my passions.
Fresh Peach Tart
Marybeth King / Weber’s Restaurant
What is the most popular dessert on your menu?
In late summer, our fresh peach tart sells out almost every night.
Why is dessert important?
It’s the last taste (and impression) you have of an evening at a restaurant. You want that to be “sweet.”
Violetta Pietrushi (right) / Ristorante Café Cortina
Lemoncello Napoleon
Shadir Myzeqari and Violetta Pietrushi/ Ristorante Café Cortina
What do you find is most attractive to the most people? Chocolate? Pastry?
Definitely pastry. — Shadir Myzeqari
Do people eat dessert less often than they once did?
Not really, [but] if a fruit dessert is offered, it’s ordered for a lighter finish. — Violetta Pietrushi
Apple Festival
Tricia Nash / MotorCity Casino
What do you find is most attractive to the most people? Chocolate? Pastry?
Simple recognizable flavors, nostalgic flavors, and sweets that make the old new again.
How do desserts vary by season? What are your favorite seasonal desserts?
The season obviously dictates the produce, and you just build from there. I enjoy the fall, with its emphasis on nuts, caramel, and pumpkin; it reminds me of my childhood.
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