Starting from scratch. (on the menu: desserts).(Gale O'Malley, Hilton Short Hills, New Jersey)

Hotels, January, 2003

When Gale O'Malley started his new position as pastry chef at the 304-room Hilton Short Hills, New Jersey, he was faced with the task of creating a dessert menu that combined familiarity with unexpected treats.

So O'Malley incorporated methods he learned from his previous positions as executive pastry chef at the 700-room Greenbrier, White Sulphur Springs, West Virginia, and Hilton Hawaiian Village, Honolulu, to create a seasonal dessert menu designed to take advantage of items at their peak. In fact, it was his broad experience that gave O'Malley opportunities to learn how to maximize the use of regional ingredients for the dessert menu.

"When I came here I knew I couldn't really go with coconut, guava, mango or passionfruit-based desserts," says...

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