Sunday brunch

I recently have started doing brunches again and desserts mainly but of course helping with regular foods as well..i enjoy the challenge of using whats on the shelves or reach in walk ins to make desserts....like for instance tomorrow I made a strawberry/raspberry fruit compote with cinnamon and vanilla to serve in napoleon style with flakey phyllo squares and fresh cream, also I had left over banana bread that im going to make a parfait with carmelized pineapple and coconut almond sauce, as well as a fruit cobbler parfait as well and I made a fudge/white chocolate mini roll up with puff pastry, and a bread pudding as well with leftover buns..i feel like I have a artistic outlet when I work sunday brunch but it does make for a long day it starts at 6am ans usually have to close at my other job as well that is a steakhouse..but I don't want to lose the ability to have that outlet so I will do what I have to for something I love. Food is a passion and sometimes it is easy and sometimes it is not but anything worth doing never is easy.