The Relationship with the Executive Chef/Chef de Cuisine/Owner

Ideally, you and the chef have developed a harmonious cooking relationship where your desserts make sense with his or her food. Often there can be a large disconnect between both kitchens, with is a discrepancy in style and finished product. The most successful restaurants share a common vision and ways of thinking about food. An ideal relationship between the chef and the pastry chef is not often born from the start; it takes time working together, but it doesn’t hurt to start off by sharing a similar way of thinking about food.