During my time in the test kitchen the pavlova became my Achilles heel. In other words "the pavlova" became my weakness, my vulnerable point in spite of my overall strength as a pastry chef. Not because I didn't know how to make one, but because I couldn't get it right according to the ground rules that were set out for me. The game plan was simple...Create desserts that are rustic, look bold, are easy to execute and fit within the style of the restaurant that we are creating. And first and foremost in the words of Rainer Becker himself "keep it simple". That's it!
Well, in all honesty that's not it. With costumer expectations higher then ever before, Creating something which is simple, bold, rustic and blows people's mind away when they see and eat it, is not simple at all. Especially when the restaurant is not even properly build yet but your boss has a clear view about how everything has to look and you don't!
Basically a pavlova is not really a sexy dessert to start with. Look it up and you only find pictures of big crumbly meringue bases with chantilly and exotic fruits on it and when its served, everybody just digs in, it's a real messy affair and that's fine cause it's tradition. But I was quite excited to break the tradition and make it a bit more individual and different at the same time. And what would life be without challenges, so I ended up making hundreds of different pavlovas before I ended up with the "one" my boss liked and loved. It's on the menu now and everybody's happy. I have put pictures of some of the different pavlovas on here so you can imagine how different everybody's vision and interpretation of a pavlova is. Lucky for me that the development of the other desserts went more smooth, but I have to say this pavlova was a good learning curve on how to adept to other peoples vision and put aside your own to get where you want to be all together. I'm sure there's gonna be more bumpy rides in Oblix but after these fifty shades of pavlova I'm ready for anything that comes my way.
Hi,
ReplyDeleteI've just discovered your blog, it's great! thank you for sharing the pictures they are very inspiring.
How was it to work at the Dorcester?
I'm working as a pastry commis at the Waldorf Astoria in Berlin and for the Les Solistes par Gagnaire. It is a fantastic experience.
You have done so much already that I was wondering if you have any advice.
Is there anywhere you would recommend to carry on learning?
I'm looking forward to the next post,
all the best
Fabienne Dauplay
Hey Fabienne,
ReplyDeleteFor the past year ive been spending lot of time on making the blog better so I'm happy to hear it inspires you. keep following the blog and spread the word because there are many more good posts to come in the future. working in the dorchester was good, in general I prefer more restaurant then hotels but I was working in the afternoon tea section back then so it was pretty cool.
The only advice that I can give you is to follow your dreams and set goals for yourself to get where you want to be. Ask yourself which direction you want to go at and where you want to be 2 years from now? and then work towards those goals and surround yourself with those people you respect and who's work you admire and try to learn from them.
hope thats the answer you were looking for.
greetings
jurgen
Had to take a look at this one after hearing the story! Looks great and fab photos. Love the blog and look forward to more posts.
ReplyDeleteGreat!
ReplyDeletethank you for your reply and for your advice.
I'm looking forward to the next posts,
All the best,
Fabienne
Good afternoon
ReplyDeleteMy sous chef gave me this blog site because I've lately been losing my inspiration in the pastry kitchen, upon reading a few of your blogs I've slowly started to feel inspired and excited about pastry again
Thank you
Stacey