The on-going battle between two rights

People have different opinions about it, but choice is good. As a pastry chef we got two options when it comes to plating of our ice-cream. We can make a scoop or a quenelle. which one is the best? what is the right choice? its an on-going battle between two rights, One being more refined then the other but both are being used to there full potential by every pastry chef around the globe. I know many chefs who hate quenelles cause it's a waste of time and therefore prefer to scoop or the other way around, chefs who think a scoop is old fashioned or boring and therefore prefer a nice quenelle, and that's all good. We all have our opinion about it and that's what makes this a discussion worth having. But let's start this post by moving forward from the fact that we have two main choices as a chef when it comes to scooping our ice-cream. But if I tell you there's another way, not a square scoop or an upside down quenelle as we see sometimes but a real third exciting option which will excite chefs everywhere, would you believe me?

Two years ago I asked myself some questions while scooping some ice-cream and came to the conclusion that we are just using scoops or quenelles. Nobody ever thought of doing something else? If the way we plate food has evolved drastically in the last hundred years so why shouldn't we then try to do the same with our ice-cream? Why you could ask me? I can throw that question right bak at you. why not?

From then on I started working on something different. And now two years down the line I have a working prototype of a new different tool which is amazing, if i may say! Of course I'm not an entrepreneur, nor do I have the knowledge of launching a new products on to the market. I'm just a chef so I leave those things to the big boys in fancy suits, But I'm very proud of the product I've created and want to take this as far as I can by myself so I've taught myself over the past few months which steps I need to be take so I can bring this project further. In careful consultation with a design and development company I came to the point of doing a proper market research to get a better understanding the market. I made a 10 question survey which will teach me a lot about how chefs think about the importance of the their quenelle spoon and how big there interest is in a new product.

So for the second time I'm counting on my dear readers of the road to hell and sweetness to help me forward with a project I'm working on. The response on A dessert state of mind has been great by the way. I had loads of reactions and soon I will post something about the progress of this project. But now back to this, I've put the survey called "the spoon project" under in this blog post to reach as much restaurant pastry chefs or kitchen chefs who use scoops and quenelle spoons on a daily basis or maybe even passionate people who do a lot of home cooking and baking and frequently use a scoop or quenelle spoon.

I know not all of my readers are chefs so filling in the survey when you don't have anything to do with the subject would be pointless of course; but if you know pastry chefs or other people who use these tools on a daily basis then please do forward a link to this post to them and ask them to participate. The more people fill in the survey, the better view I will get on how chefs feel about the current range of tools and the potential new tool I want to bring on the market.

Create your free online surveys with SurveyMonkey , the world's leading questionnaire tool.

\f1\fs24 \cf4 \cb5 \expnd0\expndtw0\kerning0 \outl0\strokewidth0 \strokec4 \cb1 \ }