Word: chef
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Dates: during 1980-1989
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...back again. He is said to be worth $1.4 billion. Yet despite the colossal Mont Blanc gold pen he wields | like a fat cigar, the enormously expensive Lord & Stewart suit, the butter- soft cashmere overcoat, the private jet, the helicopter, the yacht with a crew of 14, the personal chef, the Rolls-Royces, the thing Maxwell really values most is time. Whether dealing with family, managers or minions, Maxwell is constantly ordering, pushing, scolding and hectoring, much like a nagging parent...
...ingredients that can be 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...
...certain things," says Sam Rubin, owner of the seafood restaurant John Clancy's in Manhattan, where individual lemon meringue tarts ($6) and dense, moist chocolate velvet cake ($6) are among the first to go. Another trend: dessert samplers, with an assortment of up to seven different confections. Joyce Goldstein, chef-owner of San Francisco's Square One, describes her $6.50 version as "a ritual platter, a little orgy...
With the American sweet tooth ever aching for fulfillment, it is no wonder that the role of the pastry chef has become more glamorous and more highly paid in recent years. At the Culinary Arts Division of Johnson & Wales University in Providence, a two-year pastry program that began with 13 students in 1983 now has 208 who are learning to perfect such all-American favorites as cheesecake (the choice of one out of four restaurant dessert eaters), apple pie, fruit tarts and chocolate everything. "Making pastry requires creativity," says Arlene Chorney, an administrator at the school. "It's edible...
Perhaps one of her graduates will become a latter-day Careme, the incomparable 19th century pastry chef to Talleyrand. All it would take is the right proportions of diligence, talent, eggs, butter and sugar, and perhaps a short prayer to St. Honore, patron saint of bakers...