OVERWHELMED by coordinating the usual Thanksgiving spread this year? You are not alone. As a professional pastry chef, I’m used to fancy equipment, plenty of space and skilled staff to help me execute my dishes. So when I lost my service-industry job earlier this year due to the pandemic, I fretted over how I would make my favorite desserts out of my tiny Brooklyn kitchen. (First step: Buy whisk.)
Fortunately, my years of fine-dining experience have left me with solid strategies for navigating one of the most elaborate food…
