As a new pastry chef who are finally in charge of their  own department; changing the menu for the first time can be hard. There are so many factors that go into planning and executing a menu. Sometimes things get over looked. You cant just wake up one day and say “hmmm I think I’m going to change the menu” If you are a pastry chef in a restaurant you will probably have to consult with the head chef for the “ok” before you proceed. You have to think of the season that you are in, or about to be in. It wouldn’t be smart to put figs or watermelon…