Last week I attended a corporate conference at a major NY hotel. We were served scads of different pastries, at and after dinner, at breakfast and midmorning. All were elegant, perfect decorating technique, but virtually all were tasteless and dismal in the mouth. One, an onion and apple strudel served in the morning, was actively repellant. I think something is seriously wrong when a food art is practiced with such a disconnect with the sense of taste. Help!