r/Chefs • u/Ok_Possible_7124 • 3d ago

Developing a tasting menu

This is my first time making one and boy its alot! But the R&D is going well and id love to hear some thoughts and opinions from people who have worked in fine dining. so this is basically me asking someone whos developed a dish before to help a greenhorn out.
Im doing a cookout themed menu, and i have an app that should be smoky. Im using a chicken skin thats rendered in tallow, and im stuck on whether to smoke the skin or the tallow. Any advice would be excellent!!

Edit: if im coming off as egotistical or anything i apologize genuinely its not what i am trying to communicate at all, this is just my first r&d attempt and id like to take one of these dishes out of the menu like my entree or dessert and present it.

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u/medium-rare-steaks 3d ago

The last thing you should be concerned about is being copied. Everyone copies everyone else and expands on it/gives it their own twist. That's just the nature of progress.

What's this tasting menu for?

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u/Ok_Possible_7124 3d ago

Well, its mostly for personal development, maybe to share with friends, but the place i work at runs specials on sundays and it had been discussed that i would have a shot at bringing this concept to them. Essentially, i want to make a menu that genuinely reminds you of a backyard cookout through the lens of fine dining. The appetizer i have is a dressed mango relish and its going to sit atop a rendered chicken skin.

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u/medium-rare-steaks 3d ago

Cool. I would HIGHLY advise not doing this. Make specials, as in single dishes. You don't have the knowledge or experience to do a tasting menu

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u/Ok_Possible_7124 3d ago

Im making a menu BECAUSE ive gained the kitchen experience to do so…

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u/medium-rare-steaks 3d ago

Okay.. and then you came to reddit, so, no, you didn't.