In the spring, a young chef’s fancy turns to thoughts of lighter desserts, especially after a long, cold, snowy winter that kept diners at home and away from their favorite restaurants. “I can’t wait,” says Mindy Segal, owner of Hot Chocolate restaurant in Chicago and recipient of the 2012 James Beard award for Outstanding Pastry Chef. “Spring is such an exciting time of the year, especially in the Midwest where we’ve been stuck eating tropical fruits in ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.