Deconstruction
The best chefs have ample creativity and inspiration to provide their business with a new assortment or menu every season. The easiest way to redesign or rethink an assortment is using the back-to basic method. What are the national and international classics, how can you reintroduce them into the assortment, why are they not popular anymore? All these questions are easy to answer.
Classics became classics by their particular style or timeless quality. Nostalgic feelings also play a role for customers, who need a solid classic in addition to a quest for new trends, hot spots and feed influencers. The 2.0 versions, which always work well with the classics, are the first step toward modernizing the offer.
A nice example is Black Forest cake or Schwarzwalder Kirschtorte. The modernized version has a contemporary design, new decoration techniques, refined ingredients respecting the original composition are the building components of each revised creation: cream, vanilla, chocolate genoise and Kirsch.
In culinary terms, to deconstruct means to break apart and then reconstruct in a new manner. One of the best and most visionary chefs in the world, Ferran Adria, started with the deconstruction of plated desserts. Same of us probably thought at the time that they were crazy or absurd, but in retrospect see them as a renewed way of thinking outside the box to reach a tasteful, surprising and attractive result.
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