If they know the fundamentals, they can adapt to any change. Others are health conscious but eat dessert anyway, Fife said. People are not willing to shave on dessert. They'll eat a low-fat meal up till dessert. They're willing to save up and splurge on dessert.
Chefs often use egg whites and meringue, for example, to replace heavy cream.
Such dishes used to be labeled with the number of grams of fat, but no longer. People like to talk low fat, but to eat it is another story. With labels, people think they won't taste as good. According to the judges, the trend in food preparation is to take advantage of the new nonstick Silpat baking sheets of heat-resistant fiberglass and flex pans of black silicone formed into various shapes. Many of these are replacing traditional metal cake pans and ramekins.