First Rule: Do NOT Frost Brownies!
A few years ago when I was a pastry chef at a small bistro in Philadelphia, my chef requested that I come up with a signature brownie. Now I can debate for awhile in what makes a good brownie, but in my opinion, it’s fudgy, but not too much, kind of cakey, and definitely not dry.
Now my chef was a real douche. I don’t mind hard work or long hours, but this guy would wait until I came in and completed my prep to say, “I checked the books. We don’t need you tonight.” If he was honest and said that he didn’t need me on the line (note: I also prepped for the hot side and worked the salad line if it wasn’t busy on dessert), I would have been fine with it. He didn’t think desserts were needed or those pastry chefs particularly were talented.