Pastry Chef Michael Allen
Brooklyn, New York

Fine Art should be observed and indulged at the end of every meal...

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As Michael Allen continues to design dessert menus, kitchen layouts and train employees for low end to upscale restaurants, we will keep an update of his travels for our web surfers, professionals, and entrepreneurs alike. Michael Allen is constantly creating and developing new recipes, plate presentations and production techniques. Not only for professional food service environments, but for you at home as well.
Dessert images on the items in the Michael Allen Dessert Gift Shop are from a few of the establishments that Michael Allen has embellished with great desserts. The most interesting thing about the culinary world is that regardless of how much experience a Chef or Pastry Chef may have, each place that you display your abilities brings forth a different challenge. Even when dealing with companies that do a multi-unit concept (restaurants with the same format) whether it be locally or global.
Now you may say, what is the difference in making a Chocolate Soufflé or Tiramisu in a kitchen in New York, Montreal, or Mexico City? The difference can be big, from the substitution of ingredients to equipment & kitchen layout, employee ability and even budget cost. This is where Michael Allen comes in. Michael’s job is to make miracles happen! It really doesn't matter to the customer in a Fine food restaurant whether the kitchen is too small or the assistant chef quits or there's equipment breakdown.
There is a price to pay when a restaurant opens its doors to do business. It is called consistency. This is the difference between an inexpensive restaurant with great food and an expensive restaurant that forgot about the menu. You don't expect every table you sit down to eat at to be in a Three Star Restaurant, but having a satisfying meal is not too much to ask either. So lets get back on the road, for the trip is not over and let's see what Michael Allen is BAKING!!

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