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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