So we asked six notable pastry chefs what their red flags are when it comes to the dessert menu, and why they’d opt to skip the course. “I won’t say the name, but I remember going to a restaurant that’s famous for their cheesecakes,” said Gus Castro, pastry chef for pastry chef for Alpharetta, Georgia’s Foundation Social Eatery and formerly for fellow Michelin star-winning restaurant Lazy Betty. AdvertisementCrème Brûlée“Crème brûlée is one dessert I never order,” said Daniella Lea Rada, the executive pastry chef for Signia by Hilton Atlanta’s five dining outlets. Carelys Vasquez, executive pastry chef for the Forth Hotel Atlanta, said, “They tend to taste of artificial flavor enhancers,” something the both she and Reada have become highly sensitive to in their careers as pastry chefs. Apparently, wrong, according to our panel of pastry chefs.
