Word: cake
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Dates: during 1980-1989
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Desserts these days are rarely what they seem. What looks like a slice of - chocolate layer cake is really a reward for jogging those extra two miles in the morning. A towering wedge of vanilla-scented cheesecake, laden with calories, is no more than fair compensation for eating only salad or fish for lunch. And warm apple pie a la mode is not the obvious self-indulgence it once was, but a vital, midday energy booster for a deserving workaholic. Whatever the reasons (or sweet excuses), desserts are back in style with a vengeance, in restaurants and bakeries, even...
...prepared in advance, there is a higher profit percentage in desserts than in most appetizers or entrees. "Waiters also like to offer pastries because that raises the check and, therefore, the tip that is a percentage of the total," observes Dieter Schorner, the gifted pastry chef whose velvety chocolate cake and supple, sugar-glazed creme brulee have caused many a dieter's downfall at such restaurants as Le Cirque in Manhattan and Potomac in Washington...
Schorner has just opened his own rose-pink confection of a bakery-cafe, Patisserie Cafe Didier, in Washington's Georgetown, where chocolate cake ($2.50 a slice) and cream-puff swans ($2 each) are among the offerings. "Desserts sell better when they are beautiful," he notes, "so decorating is important...
Larsen called the thrill of performing in Carnegie Hall "icing on the cake." And Krok Kevin M. O'Halloran '89 said he was "very excited. [Carnegie Hall] is certainly one of the greatest halls in the world...
...hotel," says an elderly patient. More, perhaps, it is a throwback to the early days of the century, when care from birth to death was normally delivered at home. As Matron Duffield observes, "A hospital would insist on a strict diet for a dying diabetic patient. We serve chocolate cake." Saunders calls it creating an ambience of safety. "We make it possible to face the unsafety of death...