Guidance / tip to the young chef: cheesecake, clientele reaction and why sometimes small changes lead to big difference.



in this short article i would like to share with young chefs (in experience, age,and soul ) with real time experience , an example for a situation we ( the professional chef ) are dealing with often in our daily routine  a situation in which we (the chefs) believe in  serving  a specific dish  and the client  does not respond to it  as we has we  expected.

One thing that always surprises me very much, it’s how clienteles  reacts to the dishes that we create  – sometimes “my believe ”  does not always match what the clientele expectation or liking.

In Figure 1 you will  see how I served a  cheesecake , the creation of my  Pastry Chef Sherry Tziboth, in my  thought and believe this was a  way of serving that was supposed to give the clientele a great   eating experience  (in terms of flavors and textures)  , the idea was that the client will  mix easily the cake and sherbet in the serving plate creating a mix of flavors and textures – the result was that the clientele  did not react enthusiastically to this approach.

What have we done? We changed the plating – and sherry the pastry chef  took charge without my intervention – the results you  will see in  picture 2 and 3 when , the plating in figure 3 was the one that was served in the end on regular bases, and the clientele  reacted in great sales .

note that the changes are minor, and do not always have a rational explanation.

The lesson / conclusion that I want to convey is that  sometimes what looks to us or perceived by us as a good product \ dish will not be seen in the same way by our clientele , but small changes can make a failed product (in terms of sales), a successful product.

With my  experience over the years I have learned to listen to the customers who have chosen to eat at my place,  to  chefs and cooks  on my team , and the waiting staff who sees things from client point of view and that can pass us in the kitchen the reaction on the serving floor.


Thanks for reading



About michaelkatz1

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר.
This entry was posted in cheese cake, chef, cooking, cooking school, cooking training, dish plating, kitchen team, kitchen techniques, restaurant, restaurant management, Uncategorized and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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