Way to go, intern..
As interns, it is not if you are going to screw up, but simply when. Well, yesterday was my when, kinda. I was making and assembling the tortamisu, something that I have done so many times before. I pulled the chocolate cake out of the freezer and started getting my pieces of cake cut. I wasn’t sure how many I needed, so I left the chocolate cake on the speed rack for later. Later turned out to be first thing this morning. I had completely forgotten about it as Chef Eric was getting the day’s prep list in order, he asked me if I was all done with the cake. My jaw dropped. I didn’t know what to say. Believe it or not it was still usable, so I quickly wrapped it up and was so glad I didn’t ruin the cake completely. Well, Chef Eric took all the little scraps that had dried, grabbed some of the candied walnuts that were left over from the back kitchen, grinded them up, added in a little chocolate, some stout beer and a few other ingredients, and you have a nice chocolate beer brownie with candied walnuts. Add some ice cream, more love and you have the making for a new dessert idea. We all tested it today, talking about it and best of all enjoying a wonderful dessert. I told Chef I was so glad I screwed up today. He smiled, took another bite and agreed.
It was amazing to watch a chef start thinking. He wasn’t about to throw any of that cake away, and the challenge for him was to make something out of nothing. He would see what was available, write down some notes, did a little baking, testing, and in the end, voila! I think this dessert, with a few more tweaks of course, just might make the menu at the new restaurant. Who knew screwing up could be this good?
Most of all it was inspiring. I know one day, hopefully soon, I will be able to do the same thing.
