A while back, there was a discussion on a popular message board about how chef�s come up with new menu items. As a consultant pastry chef, my version may be a little different than most, so I thought I�d share the process with my readers.
Most of my clients come to me with either a theme (spring, summer etc.) or are just looking to add a few items to their menus. Once we�ve settled on the needs of the restaurant, I�ll retreat to my kitchen (or desk first) to let my mind develop ideas that may work. I usually like to go with major component flavors first � decide on what the focus should be. From there I like to consider the best vehicle for each flavor component. As a rule, I don�t stray to far from limiting each dessert to three major flavor components. I believe it gets too confusing on the tongue to go any further than that, although I may add some small spice, or herbs to round out a particular flavor.
Next on my list is developing textures. Deciding what texture and temperature combinations could deliver the flavor in the best way. I might add that almost all of this is done without ever cooking one thing. It�s all a mental exercise until now. I�ll start up the stoves and begin to actually assemble components to try together. Once I�m satisfied with the components, and the overall appeal of the dessert, I�ll photograph and scale out all the recipes.
Once all the recipes are completed, it�s time to travel to the restaurant to work with the staff in house. Training usually takes from 3 to 5 days. After which we sign off on the menu and I then lose control of the items. The last part I add because what sometimes can be the hardest part is giving up total control. Even though I�m not technically responsible for the menu or components anymore, I take pride in my development of recipes and feel my reputation is in every one.
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