hi guys, so lately my chef has stepped away, wants me to run his two rosette restaurant, now, im 23, and i find i dont have half his experience. and on the other hand , when im thinking about flavor pairings, and i look up some ideas, they've been done, and then i feel like its a bad idea because i dont want to be taking another chefs hard work , and call it my own.
at the same time, i dont want to turn round to my chef, and say im lacking the creative flair he thinks i have, maybe i do , i understand flavors. but i feel most ideas have already been done,
so my Question is this.
how do you find inspiration for your menus, and where do you find your flair?
from old classics like escoffier my personal favorite chef, or do you like to look at what other restaurants are doing and more or less do similar, but change a few things?
HELP !! my head is fried. generally i just dont want to let me chef down, we worked for these rosettes too hard for 2 years.
one more question, is it a common thing when you receive a big responsibility to feel as if your not ready :'D
Edited by pricey - 8/31/16 at 11:16am