Desserts: Global Desserts

Research. Visit local ethnic restaurants to better understand flavor profiles, Gee suggests. Read about a country’s native crops and staple dishes and look at their history, Marshall adds.

Follow the rules. “Master the traditional recipe and understand the provenance and preparation before you reinvent it,” Johnson says. “For example, if you whisk a custard too vigorously to speed up the process, you’ll incorporate too much air and it will deflate when it cooks.”

Do as much advance prep work as possible, even making desserts the day before, which allows flavors to blend and develop more, Marshall suggests.

“When forecasting how much of an item you’ll need, take into account your demographics and a cuisine’s popularity,” advises Marshall, adding that desserts don’t usually sell as frequently as entrées.

Keep desserts small, Johnson says. “The flavors diminish after the first few bites, like the law of diminishing returns, plus you don’t have to worry about using fake substitutes to save calories.”

Put together an experienced and enthusiastic team. “Our dessert program has had so much success because our staff fully embraces taking fare from around the world and making it Montana,” by adding local products such as huckleberry French macaroons, Marshall says. Utilize your diverse staff, Gee adds. “They know the authentic dishes from their country and what will sell the best.”

Educate your customers by demystifying foreign terminology, explaining the history of a dish and how it tastes, Johnson says. If a dish is really exotic, give out samples, Gee adds.