(Continued from page 1) What ingredient do you most like working with right now? Right now I’m on a big chocolate kick. I’m doing a lot more with chocolate than I’ve ever done in the history of me being a pastry chef. A little more than half of the desserts we do here right now have some sort of chocolate element on them. Which ones stand out to you? There is one dessert that I just put on. I didn’t really have a nice name to call it, so on the menu I Just ...

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Contact: Desiree Torres Desiree.Torres@penton.com 

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