Word: schorner
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Dates: during 1980-1989
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...based on relatively inexpensive 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...
...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...
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