Modifying the original to your needs

[Tri2Cook]

I find myself at times wanting to use flavor combinations from desserts I like in different settings than originally intended. For example, I once made sundaes with the flavors of Pierre Herme's Ispahan. Rose petal ice cream, almond anglaise, raspberry-litchi coulis. I also did his Faubourg Pave differently for a crowd at a casual occasion. I put the syrup soaked cake in a large glass pan, added a layer of the ganache, topped with a layer of the apricots, added a layer of chocolate mousse (made by adding a small amount of gelatin and some whipped cream to some of the ganache, yes I realize that wasn't part of the original), another layer of the soaked cake and a smooth shiny layer of the ganache on top. I labled it as "A Parfait in the style of Pierre Herme's Faubourg Pave". It went over very well. We have a contract for a catered dinner for 20 every thursday night that is casual and not priced to do "fancy" desserts but I like to inject the idea of those desserts into their culinary experience while staying within the realm of casual. My question is: am I evil for doing things like this?

[Dave the Cook]

Not evil, in my book, especially the way you're doing it -- advancing the repertoire and giving credit at the same time.

In the Daily Gullet story Sincerest Form, several chefs weighed in on the subject.

[paulraphael]

Hate it? It's what they DO!

James Peterson said his favoriite compliment was a cookbook customer saying "I love your _______ recipe, but I made my own version of it, substituting this and this and that, and it was delicious." It lets him know that the person made the leap from the recipe to really learning how to cook ... which is what he's trying to teach more than anything else.

Edited August 22, 2008 by paulraphael (log)

[sugarseattle]

I think Herme would be proud since he emulates his own flavor combinations into many iterations.

while you probably wouldn't necessarily credit your source for a baguette, I think it's gracious to credit other chefs when you're either emulating (as you have) or even if you're directly copying their specific creations. However, if you want to be a purist, you might find that the source of that specific flavor combination may not be its originator.

That's what's sort of fun about the arts, music, food, etc. We're all sort of borrowing ideas from each other to express our own unique vision.