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. As several chefs pointed out, however, it depends on the clientele and location in the country how adventurous a chef can be.
Trends usually start on the East and West coasts.
Hotel guests who are seasoned travelers and a bit gourmet in their tastes, like Muszinski's clientele in Phoenix, are interested not only in trying new desserts but want to know the ingredients, say, in his carmelized pear torte. I might use a traditional dish but with different ingredients, such as a crisp or cobbler with different fruits. If it's totally unfamiliar, I shy away from it. Trends tend to go in a circle, McKenna noted. In past years dessert was the festive part of the meal, with flambeed and frozen desserts.