Media Spotlight - Menu Innovator® - The Key to Great Desserts


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Who doesn’t love something sweet? We know consumers do! So much, in fact, that many successful businesses are built on sweets alone. Here are some of their recipes for success!

Consider the Source
As we’ve mentioned in the past, diners want to connect with their food. This is a large part of the locavore/New American movement. Fruits are local and flours are minimally processed. Even simple flavors create part of the connection. Consider vanilla. When sourced from Madagascar, the most common form of vanilla is rich and mellow. To get a little bolder, chefs source Mexican vanilla, which is smoky in flavor and pairs well with warm spices like cinnamon and cloves. For the fruitier dishes, we see Tahitian vanilla, which is floral with hints of cherry and chocolate. If your wondering if something this simple has impact on your dessert menu, the answer is a resounding “YES!”.

Add Some Savory
Savory adds bite, depth, and sometimes heat. Dessert shouldn’t be a muted ending to a meal. Instead, it should end with a bang! Dried mango paired with toasted coconut and ancho chili is the perfect balance of sweet and spicy. Cashew, raisin, and pink peppercorn bark is perfect by itself or to dress up ice cream. We are witnessing this trend in just about every dessert and candy imaginable!

Excellence in Simplicity
Desserts were works of art with basic flavor for quite some time. Now, pastry chefs are serving classic sweets using only the finest ingredients and preparation methods. Tarts, “with delicate, crumbly shells and open faced designs”, are an ideal presentation of the finest fruits and sugars. Not to mention, their production is an art of great detail. Cookies, like rosemary sugar cookies, are infused with fresh herbs. Macaroons soar to a new level with a hint of peppermint.

When you look to upgrade your dessert menu, get creative with your classics! Remember, quality counts!

Eat well.

Culinary Systems Inc

Windermare, Florida 34786


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