Sometimes it’s slow because everyone came into the restaurant at once and the staff is struggling to keep up.

"Lightly poached and served with foie gras and.Cynthia Wong, Executive Pastry Chef, Butcher & Bee.

tartlets, filled with a layer of rhubarb jam on the bottom, then filled with.vanilla custard., and bruleed on top.

I love rhubarb sorbet so much!I love being able to just barely cook the rhubarb to maintain a very fresh, bright flavor, or choosing to cook it further for a rounded, jammy taste.

Either way, rhubarb sorbet packs a vibrant punch on the plate.".

What's your favorite way to cook with rhubarb?The real reason why I'm exhausted about viral food trends is because they're centered on whiteness and being palatable to the masses..

Viral food trends intersect with a variety of issues that impact the culinary industry and its workers but are mainly driven by the erasure of BIPOC cooks' work through cultural appropriation (specifically when white chefs share recipes without giving credit to their origin and background) and industry gatekeeping.Going viral is a quick way to bypass all those gates.

It means increased exposure to your work.Exposure means professional opportunities and financial gains from sharing work like cookbook deals and brand partnerships.