I have many questions, but I'd like to keep things simple and start with only a couple. I'm trying to understand what chefs and owners need in the way of desserts in hopes of finding a niche for me to fill in my own pastry business. Besides asking that general question I'm also hoping you might be able to answer some specific questions I have or I should say I'm seeking your experienced opinion and guidance.... Would you consider hiring in for a day a pastry consultant to help teach a couple SIMPLE (yet intimadating looking) garnishes to you or someone on your staff that's responsible for your dessert plating? If the consultant came to your business, targeted 'dressing-up' and or simplifing YOUR dessert menu would you buy that service? If so, what would you pay for a day that included providing recipes with the techniques being taught? If your manager approached you and asked if you wanted this type of input, would you? Do your managers make most decisions on where you should purchase pastries and what you should offer, or are you free to make all your own dessert decissions?