PASTRY
PERFECTING THE
FINISHING TOUCHES Club pastry chefs are taking the ‘if it looks good, it tastes good’ mantra to heart. By Pamela Brill, Contributing Editor
A CAREFULLY EXECUTED PASTRY is as much about appearance as it is about taste. While much time and thought go into selecting the freshest ingredients and crafting a delectable dessert that is almost too pretty to eat, presentation is hardly an afterthought. As pastry chefs continue to contend with the effects of the pandemic—fewer banquet stations and more to-go and a la carte offerings—they must pay even greater attention to their plating techniques in order to ensure a memorable meal finale.
SOUTHERN HOSPITALITY After 12 years in the pastry business, Michaela Arzola knows how to pull off a satisfying sweet. Having spent the last eight years as the Executive Pastry Chef of the Austin (Texas) Country Club, she has fine-tuned her plating strategies based on different service styles. “With banquet service, there is a lot to keep in mind: timing, temperature, table space and guest appreciation,” she explains. To address these factors head on, Arzola believes in the importance of meeting her clients and addressing their needs right from the start. “You want that ‘wow’ factor,” she says. “And making sure you are on the same page gives you the opportunity to go over different plating, serving and garnish options that are sure to please. You always want great feedback, and seeing guests snap pictures of your 20
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Michaela Arzola, Executive Pastry Chef of Austin CC, says seeing a member or guest take a photo of a dessert plate is the best compliment.
plate is one of the best compliments.” When it comes to plating a la carte selections, Arzola finds that striking a balance between simple and contemporary yields the best results. “A lot of our main menu desserts are Southern-style comfort plates like tres leches cake and Texas pecan balls, but we also do weekly and seasonal features and that’s where I really have fun with plate design,” she says. Purchased garnishes such as chocolate sticks and specialty croquants help to ensure consistency. Arzola opts for house-made sauces and local ingredients that, while highlighted on the menu, do not detract from the dessert itself.
Because takeout has become a key component of club dining, pastry plating necessitated a shift in packaging, particularly with the house staple, chocolate chip cookies. Usually available in a cookie jar for members to help themselves, they are now individually bagged. “Ensuring that our membership can still access their favorite afternoon treat while keeping everyone safe, has been the packaging highlight of the year,” notes Arzola. For small gatherings, desserts are showcased in upscale plastic vessels that are aesthetically pleasing and easy to take home. Because plating during the pandemic has offered its own set of challenges, Arzola has found innovative ways to get her work done with noteworthy results. When creating frozen desserts to go, she stockpiles a reserve and creates a different product with a similar flavor profile—thereby offering two options for her to-go guests. She has also invested in more shallow bowls and makes a point of using a variety of plate styles as her kitchen permits.
BACK TO BASICS Pastry plating is a skill that requires constant fine-tuning and for Erica Coffee at StoneWater Golf Club in Highland Heights, Ohio, it’s a true work in progress. While she has spent the past 12 years perfecting her pastry craft, Coffee has been at her current gig for the past year and recently gained notoriety for her festive “hot cocoa bombs.” A popuwww.clubandresortchef.com
