A Few Thoughts on Dessert

Genius, as Thomas A. Edison said, is 1 percent inspiration and 99 percent perspiration. If the idea is good but the execution is not, there goes the idea. Here, execution translates to technique. Knowing how things are done, the ingredients you will use, and the necessary equipment is key to a successful result. It is at this point that many pastry chefs and pastry cooks can fail. The importance of technique and execution cannot be stressed enough. The simplest things, the ones we might take for granted, such as whipping heavy cream properly, are just as important as the most complicated tasks, like making a properly balanced ice cream. Know what you are doing before you do it.