Dan Phalen, executive chef for the Culinary Contract Services division of Luby's, says he stumbled into the world of pastry. He'd dreamed of becoming an architect, but when he learned to cook, he became entranced with the artistry of plate preparation. A baking apprenticeship at the Doubletree Hotel in Houston showed him that he'd found his true niche. Today, he derives great pleasure from preparing plated signature desserts for Luby's high-end catering accounts. "We like to base the desserts on the specifics of the function. I've done cookies shaped like corporate logos because the dessert is the last piece of the meal, and you like to leave them with something they'll remember. To pick a favorite dessert is like asking someone to pick their favorite child. I really enjoy the artistry part of making desserts. Desserts let a chef make the evening memorable for the guests; for a breast cancer function, Project Pink, I did a raspberry tart. When dessert is served, the response is really nice, and if it's a chocolate dessert, it's always a win-win.
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