Hurdles
Tonight was the Spring wine dinner. I've done them before but there was a marked difference this time around, I wasn't just assisting and plating . . . I made the dessert (it was Triple layer mousse cakes). It was also the most extensive and complex dessert that we've done for a wine dinner since I started working there. I did it all myself from start to finish so it was all my responsibility (and therefore my success or failure). I was a little nervous (not to mention a bit of self doubt) going in tonight, 'cause it was my reputation on the line (as well as the ristorante's). We have a lot of movers and shakers at these things (especially food critics and columnists).
{The dessert itself was a devils food base (I used ramekins for 70 small cakes). I sliced off the cake tops for uniformity and affixed parchment paper collars with tape; then piped in a dark chocolate mousse layer (and placed them in a cooler). Once set I piped in a milk chocolate mousse layer (and let them set overnight in a cooler). To plate I removed the parchment paper and stuck chocolate figures into the top (Melted chocolate I had piped out beforehand and frozen) and then dressed the plate with a black raspberry liquor syrup and sliced blackberries (to compliment the dessert wine it was paired with, which was raspberry flavored). From start to finish the process took two days.}
When they served it I snuck out of the kitchen to eavesdrop and see what people thought. The responses I heard as they were eating it were "awesome" "amazing" and my personal favorite "Oh . . my . . God!" It looks like they liked it a lot. After the dessert was finished, the owner pulled the Sous chef and I out and introduced us. He introduced me as the dessert chef and everyone applauded . . that felt really good.
I am very pleased that I managed to pull it off; it's been on my mind a lot. At least I know I have put to rest any doubts the owner or general manager have had that I can do the job I was promoted to; I proved that I have what it takes tonight. This was a major hurdle for me. I am so glad I was worthy of the task.
{The dessert itself was a devils food base (I used ramekins for 70 small cakes). I sliced off the cake tops for uniformity and affixed parchment paper collars with tape; then piped in a dark chocolate mousse layer (and placed them in a cooler). Once set I piped in a milk chocolate mousse layer (and let them set overnight in a cooler). To plate I removed the parchment paper and stuck chocolate figures into the top (Melted chocolate I had piped out beforehand and frozen) and then dressed the plate with a black raspberry liquor syrup and sliced blackberries (to compliment the dessert wine it was paired with, which was raspberry flavored). From start to finish the process took two days.}
When they served it I snuck out of the kitchen to eavesdrop and see what people thought. The responses I heard as they were eating it were "awesome" "amazing" and my personal favorite "Oh . . my . . God!" It looks like they liked it a lot. After the dessert was finished, the owner pulled the Sous chef and I out and introduced us. He introduced me as the dessert chef and everyone applauded . . that felt really good.
I am very pleased that I managed to pull it off; it's been on my mind a lot. At least I know I have put to rest any doubts the owner or general manager have had that I can do the job I was promoted to; I proved that I have what it takes tonight. This was a major hurdle for me. I am so glad I was worthy of the task.