As the dessert turns....

Discussion in 'Professional Chefs' started by nolapastrygirl, Dec 7, 2012.

  1. nolapastrygirl

    nolapastrygirl

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    My chef asked me to come up with a dessert, using the flavors/components he had chosen. As I worked towards something that he liked, we confer ed and had some trial and error items. After getting exactly what he wanted he put it on the menu. Three days ago, I was off, the sous chef told the head chef he though the dessert needed a fourth component. They told the other guy that works with me to come up with something. Am I wrong to feel like they are tweaking the dessert I worked hard to develop....thanks in advance Sharon
     
  2. michaelga

    michaelga

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    Maybe the Sous is right, maybe wrong... give us some info (recipe at least) and we'd be able to offer an honest opinion.

    Other than that most recipes are always evolving in some way.
     
  3. nolapastrygirl

    nolapastrygirl

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    It is an individual chocolate tart(ganache poured into flaky tart crust) a scoop of house made peanut butter ice cream, a few small pieces of house made peanut brittle standing up and leaning on the ice cream and brittle 'dust' sprinkled on the plate. The sous chef thinks some kind of mousse would tie it all together. I feel it was cause all the flavors to get lost....
     
  4. cheflayne

    cheflayne

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    Even if they are tweaking it, I see nothing wrong with that. I have been doing this for a lot of years and have yet to perfect anything.

    I have done some damn good dishes over the years, but the day I stop looking for ways to possibly improve them, is the day I should retire from this profession.

    Be proud that the dessert you worked hard on developing is on the menu, just don't ever be satisfied.
     
  5. nolapastrygirl

    nolapastrygirl

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    Please don't think I am ignorant, I am just trying to come to peace in my hard head. I should take personal pride in the dessert, no matter who or how many times it is tweaked by someone else. I should also add, I just finished my second year of culinary school. This is my 4th job working in a professional kitchen. Our restaurant is small ( seats 90 ) and intimate. I am still learning basic kitchen rules/etiquette.
     
    Last edited: Dec 7, 2012
  6. cheflayne

    cheflayne

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    I don't think you are ignorant at all. I know all too well how difficult it is to put your heart, soul, and effort into a dish only to have someone say "yeah but...".

    However this profession is always open to critique, from guests, bosses, coworkers. etc. That is a fact of culinary life.

    The only way I know of to not get opinions is to not plate.
     
  7. nolapastrygirl

    nolapastrygirl

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    It's good to get an outside opinion. Has this kind of thing happened to you?
     
  8. twyst

    twyst

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    Unless you are the executive chef you should always expect someone may want to "tweak" your dish.   Even the Chef de Cuisine has to deal with having things changed on their dishes, you just have to get used to it.
     
  9. bahram mali

    bahram mali

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    give yourself credit for what youve done and do what you think is right
     
  10. meezenplaz

    meezenplaz

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    Just off the top...sounds to me like the dish could use some color.
    If a mousse... or a sauce.... rasberry maybe?
     
    Last edited: Dec 7, 2012
  11. nolapastrygirl

    nolapastrygirl

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    Thank you all for giving such good insight. I continue to work on my 'tough skin'. I was not sure what to think or how to handle this issue.
     
  12. guts

    guts

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    Sounds heavy.
     
  13. chefross

    chefross

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    Also remember that you are a part of a team. The Chef and his Sous's run the kitchen with your input, as well as those of your peers.

    The Chefs collective knowledge and experience may out weigh what you have presented to them.

    It takes all of you (the collective "you") to run that kitchen.

    Continue to create, trial and error, and learn from the flops as well as the success.