Victoria and Alberts Dissed Me

[mickeyluv'r]

The above response was sarcastic. You're really reaching for examples of why a recipe may be considered 'signature' or merit secrecy in some way.

I wasn't trying to be sarcastic. I used the examples provided by Minnie Mum.

Invention, whether it comes from a chef, Apple or Disney, is generally not a genius working in isolation. Success is usually improving an existing idea in small ways, and perfecting the execution. I do think Apple and Walt Disney are great non-food examples of the same principle. (Snow White, and the iPod)

Mostly I posted in this thread with the idea of defending the kindness of the Disney chefs I have met. The Disney chefs I've met have all been amazingly warm, kind, generous, open, and helpful. Those conversations have been the highlight of many trips to WDW. What makes a chef great, IMO, is great customer service. I am thankful.

I am glad to hear the OP found a recipe she likes.

 

[gwynne]

I wasn't trying to be sarcastic. I used the examples provided by Minnie Mum.

Invention, whether it comes from a chef, Apple or Disney, is generally not a genius working in isolation. Success is usually improving an existing idea in small ways, and perfecting the execution. I do think Apple and Walt Disney are great non-food examples of the same principle. (Snow White, and the iPod)

Mostly I posted in this thread with the idea of defending the kindness of the Disney chefs I have met. The Disney chefs I've met have all been amazingly warm, kind, generous, open, and helpful. Those conversations have been the highlight of many trips to WDW. What makes a chef great, IMO, is great customer service. I am thankful.

I am glad to hear the OP found a recipe she likes.

BBM. You said it perfectly. In our experience, too, Disney chefs have been amazingly helpful and generous. That is also the reason I'm not overly fond of the thread title. I get that it's supposed to be a joke.

I don't think chefs have any obligation to share recipes. If they do, fine, if they don't, fine. Often if a chef (in general, not just Disney) gives out a recipe it's been adjusted for a home cook. That can mean different, easier to get ingredients, easier prep, or other changes.

The only thing I want to say to Disney chefs (and their staff) is that their long hours of hard work are appreciated!

 

[VikingInMouseEars]

Geez! Sorry I set off such a debate. I'm not going to chime in on whether or not chefs should or would share. My personal experience at Disney is that they have offered recipes in the past if I especially liked something. Just wanted to let everyone know that it's not the current policy at V&A. I don't go around in my daily world asking for recipes. This time it was the texture of the gelato that was excellent. Also, I never heard of or tried roasting chocolate.

So I googled and tried it today. I used one of Leibowitzs recipes and it was perfect. I tweaked his custard base with the one I typically use. Roasting the chocolate was surprisingly easy. I am going to have some happy family on Thursday. And no, it's nothing like fried ice cream. This is a custard base with the roasted chocolate mixed in. My texture was good but not the same. I would love to know the eggs to milk to cream ratio. I'll keep working on it.

Happy to share my recipe if anyone wants.

Don't worry about it. It was actually pretty obvious to anyone who read past the headline of your original post and gave it any though at all before they did a fast draw of their keyboard that you were being lighthearted about about the situation. You also are correct in that most of the time, WDW chefs offer their recipes to those who ask and that it is unusual to be refused, so it was cause for comment when they told you know. The chef obviously had a special recipe and it was his right not to share, but as discussed that's rare.

But anyway, sounds like you found a reasonable facsimile of the dish, WTG.

 

[ItsOnlyMoney]

My great aunts deliberately say something awry abut the recipe so it won't turn out right for anyone else.....

My Grandmother wouldn't share her recipes with anyone... children, grandchildren... great-grandchildren. (that's ok. I found a recipe for her signature Finnish Braided sweetbread, modified it a bit and I make it better )
I have also shared it with nieces and people who ask nicely.

 

[NuJoy]

I get the reluctance to share a recipe. A request can be interpreted as insult disguised as flattery. While it sounds like the requester is very impressed with the preparation, what the cook/chef interprets is them assuming anybody with the recipe can do the same thing, undermining the skill, intuition, special tools/equipment, and unique ingredients that may be involved. It is extremely common, to the point of being humorous, for shared recipes to be purposefully vague, complicated, use exotic ingredients and or equipment, or to assume major parts of a recipe so understood as to not provide instruction at all.

I have a very requested recipe for what seems like a very simple pie because there are just a handful of common ingredients; and I do share it. However, I know that for it to turn out right, one must invest in a good homemade crust, chilled just so before filling; that two pies cook better together than just one; that the pies must be placed heat-strategic in the oven so that the top doesn't burn before the crust gets done; that it takes longer to bake than the recipe calls for, which varies every time it is cooked; that certain brands of ingredients work better together and taste better together than others; and sheer technique of bringing the whole thing together. So, like I said, I do share the basic recipe; but in my mind I'm thinking, "there you go; good luck with that."

 

[NuJoy]

Likewise, my husband's family has a chicken salad recipe passed down from his mother, who is no longer living, that every member has; but only one of his sister's is allowed anymore to prepare for reunions. No one else can do it right. I made it at home trying to be sweet because having something his mother used to prepare brings back good feelings for my husband. I failed embarrassingly so. It was edible; but it wasn't mother's.

 

[canoe86]

My grandmother has a potato salad recipe that is out of this world good. I know....potato salad.....but dang. Problem is, she is now 95 and doesn't make it any longer, it is stored is her head, and no one can seem to duplicate it even though she has tried to show others.

Concerning Disney, IMO, most of the food now being served really isn't worthy of recreating EXCEPT some of the dishes at the signature restaurants. Never dined at V&A, but am hoping to in the future.

 

[mickeyluv'r]

Concerning Disney, IMO, most of the food now being served really isn't worthy of recreating EXCEPT some of the dishes at the signature restaurants. Never dined at V&A, but am hoping to in the future.

True enough. And many items are things like Caesar salad with chicken.


I am suddenly more appreciative that my grandmothers not only enjoyed teaching us how to cook their favorite treats, but also enjoyed exchanging recipes/techniques with each other.

If there was any competition among them it was who had the best new tip every holiday.

 

[canoe86]

True enough. And many items are things like Caesar salad with chicken.


I am suddenly more appreciative that my grandmothers not only enjoyed teaching us how to cook their favorite treats, but also enjoyed exchanging recipes/techniques with each other.

If there was any competition among them it was who had the best new tip every holiday.

I have been blessed to still have both my grandparents on my mother's side still alive. 96 and 95, married 74 years!!!!!

Tomorrow will be the rare time I'm not home for a major holiday to spend with them. Although she doesn't make her famous stuffing any longer, or prepare much else, she can still put together a mean jello and home made whip cream.

 

[Networth]

I can't imagine asking a professional chef for their recipe, but that's just me. I feel hey if your so good at your job you have made something that great, by all means keep your tradecraft to yourself. I will gladly pay for it.

For the PP that mentioned Victoria & Alberts refuses to serve 10 and under its quite obvious you have never dined their or any 4-5 diamond establishments. The rules is not in place because they dislike children. They know children would not enjoy the food and having 7-13 courses. It's literally the only place in WDW with the rule. I would pay to see a 5 year old sit through a 3 hour meal w/o issue. When paying $600+ for a meal I don't want anyone's kids crying the next table over. I would think any parent would understand that.

 

[Nancyg56]

op thats funny Anyways I wouldn't share with you either, that or I would give you part of it and leave off the special stuff. Do you realize how much effort goes into perfecting a dish.

My MIL used to do this. She would sigh that I did not make her son's favorite dish, give me the recipe, sigh again when it was not just like hers, and then tell Donald to just ask her to make it. I found out that she used to leave an ingredient or cooking technique out when she tried to make one dish and did not have all of the ingredients and it came out like my version! She explained that she was missing a key part of it, and that was the one she left out when she shared with me. Not Nice!

My Dad was an executive chef and felt complimented when someone asked for a recipe.

 

[lauradis]

My MIL used to do this. She would sigh that I did not make her son's favorite dish, give me the recipe, sigh again when it was not just like hers, and then tell Donald to just ask her to make it. I found out that she used to leave an ingredient or cooking technique out when she tried to make one dish and did not have all of the ingredients and it came out like my version! She explained that she was missing a key part of it, and that was the one she left out when she shared with me. Not Nice!

My Dad was an executive chef and felt complimented when someone asked for a recipe.

Just for the record I would never do that to a dil that is just mean and petty.

We where talking about VA not mom's favorite dishes that husband loves.

 

[lauradis]

Minnie Mum, I agree with much of what you say. except all the industries you mention DO in fact share extensively.

All of the businesses you mention share a common currency, $. They also all share standards of measurement, standards of training, and legal standards, among many other standards.

Apple forged a major partnership with IBM this past summer, and they have partnered multiple times before. Sounds like sharing to me.

Apple iPads use standard electrical outlets =sharing. Gigabytes? A shared idea. Binary code? A shared idea.

I seriously hope my investment advisor is trained and certified, and that he abides by shared legal standards.

Dinsey and Universal very much share ride platforms. Primeval Whirl, a.k.a. the Wild Mouse) is a standard coaster manufactured by Reverchon. Universal's Rip Rockit is manufactured by Maurer Sohne, which also makes Disneyland Paris' Crush's Coaster. EE is manufactured by Vekoma, maker of 288 coasters operating worldwide, including Universal Singapore's Battlestar Galactica.

Chefs are no different. I mean: beef, fish, poultry, flour, butter, eggs. V&A lists Galilee Osetra Caviar. I'm pretty sure that's the same caviar I can buy online from Dean&Deluca, otherwise why would they list the brand name?

I'm confident V&A's 'Duck A l'orange" is based on the traditional recipe. According to legend, it was an Italian recipe in the Middle Ages before it migrated to France in the 1500's via Catherine de Medici and her entourage. Sounds pretty far from an original recipe created at V&A.

OP, try subbing the term "carmelized" for the inflated term, "roasted" and you'll get multiple recipes for white chocolate gelato. chocolate Timbales are also called "bouchons." no promise you'll find the EXACT recipe V&A uses, but you can likely get something imperceptibly close with a little effort. The one thing you won't maybe have is the exact kind of pan V&A uses, and the pan can make a big difference. Cakes cooked in cast iron muffin pans taste very different form aluminum pans. Animal fats usually taste better than vegetable ones. It is telling that the Timbales aren't listed on the VA vegetarian menu. Sometimes the great secret ingredient chefs use is just good old fashioned lard of some kind. It's cheap, and guests don't want to know. Maybe that's exactly why they don't want to share the recipe!

Chef is making what $$ if your can cook their dish at home?????

 

[Nancyg56]

Just for the record I would never do that to a dil that is just mean and petty.

We where talking about VA not mom's favorite dishes that husband loves.

I was simply responding to the comment, but as I said earlier, my Dad was an Executive Chef, and he would never have done that. If a Chef chose to share a recipe and then left out an ingredient, that would be a pretty big issue for him. Best to refuse to share and let it go at that.

 

[mickeyluv'r]

Chef is making what $$ if your can cook their dish at home?????

Huh? I think perhaps you missed the central point, but goodness, it seems pretty obvious to me, education and collaboration are basic facts of life.

Executive chefs collaborate with a team every day. Look up the biography of the V&A executive chef. He started as a dishwasher. Nobody goes from child to executive chef without teachers. Skills are passed down. Pros attend workshops and conferences all the time.

Oh, and just for chuckles, check out the October 1 Disney food blog. Lo and behold, it is a recipe shared by the V&A chef himself!

As to your question, maybe the chef chose to share a recipe because it is good PR. Maybe he's just a nice guy.

 

[Octoberbaby]

I thought it was punny

 

[chateau]

I agree. Dissed has a specific meaning and that is what your title conveyed, very misleading.

Made me read the thread though. I wouldn't have otherwise. A journalist in the making.

 

[Minniesgal]

Top chef's never share their recipes this is not unusual.

 

[Hopefully]

This thread is 15 months old

 

[TheRustyScupper]

This thread is 15 months old

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