an elegant shape

When I first began making desserts in a fine dining restaurant I was enchanted by the way my Pastry Chef would scoop ice cream. Choosing the one perfect spoon (out of many in the bain marie), dipping it into warm water and with one smooth twist of the wrist would produce the most elegant shapes to be put on the plate. It lacked corners and sharp edges, it was completely aerodynamic in form, and seemed like it made the ice cream taste so much better than if it came in any other shape. As kitchens go, it seems that any cook could plate a dish; however, most seemed to step back when it came time to scooping ice cream with one spoon. It still makes me laugh when the other cooks see it as pulling a rabbit out of the hat. Magic!

To be continued...