Dianne’s corporate chef Philippe LeCorre has long been an innovator in fine desserts, including those in the cake category. Along with crafting some of today’s trend-setting cake flavors, Chef Philippe also provides his customers with unique insights into serving and plating cake. Chef Philippe suggests “serving cakes as a tasting flight of smaller portions of various flavored cakes with ice creams and sauces.” He also recommends creating a mini indulgence by layering cake in a shooter glass with various sauces and coulis. Adding elegance is as simple as serving on a white plate that has been garnished with fresh berries and an added crunch element. Chef Philippe also advises restaurants to customize cakes from their own pantries by cutting and presenting cakes in different sizes and shapes, and he suggests unique garnish ideas.