Dessert for Dinner

Give me an order of steak frites over creme brulee any day. But show me the door to any number of New York's ever-popular dessert bars, and I'd be quick to convert.

Dessert as a meal is only growing in popularity.

I first hit ChikaLicious in the East Village several years ago. This sliver of a bar sits no more than two dozen guests and the two pastry chefs prepare the desserts in front you in a minimally-decorated space. You won't be sampling yet another dark molten chocolate cake or apple pie and ice cream. Instead, think along the lines of caramel pastry cream on genoise cake with Granny Smith Apple sorbet, pumpkin mousse and pecan shortbread Napoleon or steamed quince pudding with vanilla anglaise and Asian pear salad. For $12, you can devour an amuse, your choice of a dessert entree and petit fours.

The eponymous David Chang now has his own dessert outlet, Momofuku Bakery and Milk Bar. Other dessert specialties in the city include Room4Dessert, Pong and of course, countless cupcake purveyors.

When I stopped at ChikaLicious this week (I had the fruit risotto topped with an almond crisp and almond sorbet pictured above), I was reminded of what one chef at school told us: that sometimes restaurants with a single theme or focus can succeed and make more money. Our chef told us how he struggled to turn a profit with a menu for his French bistro that focused on a number of classic dishes while trying to keep up with costs (like Manhattan's high rent, utilities, paying employees, etc.).

Maybe that's one reason fast food chains do well? The menu is limited, people know what to expect and it's easier to be consistent.

I don't think I'd love a job making crepes or omelets over and over every day. But a dessert concept could convince me.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Hands-on culinary education with focused attention on each student
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

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            L'Ecole Culinaire , Kansas City
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