I admire the chefs that will test several iterations of a dish before being satisfied with it.
Being willing to try things that may not work. Being OK with failing in front of your cooks. Inviting constructive criticism. This all takes courage.
Each time you test you learn something new. As you make progress you continually increase your capabilities. The closer you get to your desired result the more confidant you become.
Testing can be fun and interesting for some and frustrating and tedious for others. But it is indisputable that it sets the professionals apart from the amateurs.
I decided for an event one year that I was going to make corn tortillas with freshly ground cornmeal, lime, water and pork fat all locally sourced. Sounds easy enough, but I was having a hell of a time getting the texture right. I was still testing on the day of the event after testing all week. It was stressful. I remember thinking, “Why do I always back myself into a corner like this?”
It wasn’t until the very last minute that I got it right. Relieved and excited I proudly packed up the final product and headed out to the event glad that I had spent the extra time striving to make it better.
You can feel OK about a mediocre offering or you can feel amazing from an outstanding one.
The difference is in the testing.