The term "dessert chef" is correct and usable in written English.
It is a job title used for someone who specializes in preparing and making desserts. For example, "Martha was an incredible dessert chef. Her chocolate cake was the most popular choice at the restaurant."
Mrs. Benelli is also the deservedly renowned dessert chef.
She became the dessert chef three years ago when the former chef left.
Ansel, he knew, had made his reputation as the pastry chef — i.e., dessert chef — at the restaurant Daniel.
An inspired dessert chef, he was likely planning to get creative and bake his own birthday cake.
And speaking of sweets, an undeniable draw at Congress is the presence of its dessert chef, Plinio Sandalio, a rising talent most recently at Textile in Houston.
Christina Tosi, the dessert chef at the Momofuku restaurants in New York, remembers soft serve as something "lowbrow" she got to eat only on summer vacations.
It was as if the dessert chefs had given up on dessert, too, and produced something else in its place.
Dessert chefs, whose work traditionally has depended on precise measurements and temperatures, have been among the earliest adopters of this Newtonian approach, using it to create showy concoctions quite unlike anything you'd find in The Joy of Cooking.
Dessert chefs, whose work has traditionally depended on precise measurements and temperatures, have been among the earliest adopters of this Newtonian approach, using it to create showy concoctions quite unlike anything you'd find in The Joy of Cooking.
Some dessert chefs believe the cheesecake should be cooled uncovered for two to three hours.
A prix fixe of three courses and two desserts, $35; chef's menu of five or six courses, and two desserts, $55.
