We have recently undergone a menu change at the restaurant I work at and one of the new pasta dishes has a cream based sauce. Problem is I can't seem to add the f'ing cream without having it split on me. We add a stock to other sauteed ingredients then immediately add the cream. The chef has told me NOT to let it come to a simmer as that would cause it to split, so I turn the heat down low and still it seems to split. I get yelled at and in turn I get frustrated, as I have no idea what I am doing wrong or how I can prevent this. Any ideas on how to keep it from happening? I have scoured the net and have consulted On Food and Cooking, but haven't come up with anything.