French Brandied Raspberry Clafoutis, and Learning Confidence.
Yesterday I did a tasting for a prominent Chicago couple's personal chef. They're having a dinner at our facility for other "prominent people" in the next couple of months. It just so happens that this chef worked at NoMI, but left just before me, so I really don't know him, but I know of him. It is one thing to have your boss critique your desserts. After a while you build a relationship and learn each other's style and you learn his/her expectations and you work from there. Tastings for people who are on a committee choosing a menu for the umpteenth gala isn't so bad either. Especially when you are doing something that other banquet facilities don't do. But doing a tasting for another chef is different altogether. Chef D introduced me and upon hearing my name, "Chef B" looks at me intently. "Why does that name sound familiar? Did you work at NoMI?" I nodded and we established that he was on his way out as I was on my w...