We all owe an apology to restaurant pastry chefs: Once their turn arrives, too many of us have already spent our appetites, or saved just enough to accept a spoonful of poached pear from a four-way-shared brown butter panna cotta. It’s sad — these people went to school and apprenticed and are trying to control major egos, just like the chefs down the line, and we tell them, as we’re sitting in a restaurant, Sorry, but we’re full. We’re amazed there aren’t more pastry chefs throwing cream puffs at the rubes on their way out the door, like in France. At the... More >>>