Little known fact about most restaurants, very few employ a full time pastry chef. Most either subcontract the work out to a local bakery or order straight off the Sysco truck. Many times pastry chefs have to prove their worth by working both the savory and sweet sides of the line to make their positions economically viable. Sometimes there is the rare hybrid of ADD culinary chef and OCD pastry chef that excel at both. I had the pleasure of attending the winter gathering of three of Austin’s best pastry chefs at parkside on November 20 who wanted to showcase their abilities with a savory and sweet course each plus an amuse bouche, intermezzo, and petit fours along with wine pairings. So much delicious food!!! And a portion of the proceeds go to benefit the Capital Area Food Bank. The next gathering of the Dessert Project will be in the Spring at Plinio Sandalio’s new home at the Carillon. I will definitely be there, hope to see you as well.