Vasquez lists lemon meringue and cherry pie as the top two flavors she avoids since “those usually rely on flavor enhancer instead of real fruits,” but drawing the most criticism is key lime pie. “Underwhelming, lacking in creativity, too sweet and usually frozen,” Martinez dismissed, while Lea Rada said she is repulsed by “soft crust, super sweet lime curd, and artificial essence.” To Geist, it’s simply “not something to choose if you want to eat products made fresh from scratch.”
Poorly Garnished Desserts
Everybody loves a dollop of whipped cream … right? Apparently, wrongaccording to our panel of pastry chefs.
“Whipped cream star piping with mint garnish, strawberries sliced like a rose … these are giveaways that the dessert may have been supplied by a commercial baker,” Martinez revealed. What lackluster, generic, one-size-fits-all plating tells her is that the dessert doesn’t have someone with professional plating experience handling your final course.
