CHALLENGES IN DELIVERING DESSERTS
With restaurants being operational for a limited duration during the day, the focus has moved on to home deliveries.
is has undoubtedly raised challenges in delivering desserts. Chefs are trying their best to strike a balance between the actual visual presentation and the way they are handled during transit.
According to Chef Dane Fernandes, executive chef, e St. Regis Mumbai, “e biggest challenge is the temperature as most of the desserts are relished cold; delivery tends to break down the texture and appeal of the dessert as the temperature is not regulated during deliveries, for which an additional care measure is added on using styrofoam boxes with dry ice to keep it cold and intact.”
Chef Rawat says that the challenges faced by chefs are catering to the requests of guests for contemporary desserts such as mousse-based ones. “ese entremets are di cult to serve via home delivery and may also impact its visual appeal, a key factor amongst the younger audience. Another major challenge is delivering the desserts and ensuring the desired temperature is maintained during the delivery.”
Elaborating on this, Chef Jankar of Bastian says, “We need to make a few compromises with the presentation and provide a lot of the elements packaged in the side, in deconstructed form. Here what plays an important role is giving the correct instructions to the guest on how to store and how to plate the desserts before consumption.”