How Restaurants Make Dessert Without Pastry Chefs | Eater

"A new counter-service restaurant from Lexington chef Sam Fore is building a dessert program around make-ahead items that can be held in the walk-in, such as butter cake and chocolate biscuit pudding, with final touches added to order (for example, whipped cream and shaved chocolate on the pudding). Dessert and bread tasks are distributed across all kitchen staff, with morning prep scheduled to 'sandbag' for inevitable dessert rushes. Although it opened without a designated pastry chef, the operation leans on a culinary director with significant pastry experience to standardize workflow, identify efficiencies, and maximize limited space while keeping the final product special." - Bettina Makalintal