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As the dessert turns....

post #1 of 13
Thread Starter 

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

post #2 of 13

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.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 13
Thread Starter 

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....

post #4 of 13

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.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 13
Thread Starter 

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.

post #6 of 13

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.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 13
Thread Starter 

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

post #8 of 13

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.

post #9 of 13

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

post #10 of 13
Just off the top...sounds to me like the dish could use some color.
If a mousse... or a sauce.... rasberry maybe?
Edited by Meezenplaz - 12/7/12 at 12:57pm
post #11 of 13
Thread Starter 

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.

post #12 of 13

Sounds heavy.

post #13 of 13

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.

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