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
As the dessert turns....
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.
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....
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.
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.
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.
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.