6/21/2013

Pastry chefs and high-end desserts were cut from many restaurant's operating expenses during the recession, but rebounding restaurants in Asheville, N.C., are bringing them back.
"You don’t make as much money off of desserts, but, to me, you have to look at the whole meal in its totality," said Sam Etheridge, owner of Ambrozia restaurant. "I don’t think that a line cook making bread pudding, or whatever they have the skills to make, is fulfilling the entire meal."

Related Summaries