They are demanding something to eat that's not just pretty on the plate. It has to make sense in your mouth. Simply a matter of taste. The greater emphasis on taste has led to some interesting developments, including melding different flavors and combining exotic international flavors with homegrown American ones. At Windows on the World in New York, where Gordon is pastry sous chef, the Windows restaurant uses Indian, French and a lot of Asian elements such as lemon grass and coconut.
Some chefs even blend hot flavors of spices such as chili with chocolate.
Five to seven flavors on a plate can be confusing. You have to keep it in check. It's actually been an on-going trend to look for a unique flavor or taste, said Mark Muszinski. The more creative pastry shops and restaurants are looking for that little bit of whimsy, for what hasn't been done yet, or what was done in the past and then bring it back with a new twist. Nancy Fife based her Hazelnut and Cherries Jubilation on a northern Italian version of a hazelnut torte, to which she added the flavors of chocolate, sour cherries, and frangelica.