Dessert

Terrance Brennan admits that until he visited three-star restaurants in France, “I was not much of a dessert person. But there, I saw how sublime it could be.” Brennan fell in love with “the perfect mille-feuille” and other desserts he was served, which he found the perfect finale to a great meal. “Too often before that time, I was disappointed with desserts. But now I believe that a great meal should end with a great dessert,” says Brennan. “It also inspired me to make sure I worked every station during my stages—including pastry.”