Last night I ate dinner at one of Seattle’s newest restaurants. After the meal ended, it came time to make one last decision. To dessert, or not to dessert?
Now, I know this is hardly an original thought. In fact, I think it’s safe to say that nearly every diner in almost every restaurant ends their meal with this thought passing through their conversations. Perhaps the answer defaults to no, or better yet, yes! Perhaps you never speak of it. Maybe you don’t have the choice. But the questions lingers, and must be answered.
At a table nearby, someone knew my friend. They stopped by our table, conversed briefly about this and that, then brought us into their own finalizing decision. Should they or shouldn’t they?
It’s only natural that in asking a pastry chef if you should have dessert, you will hear a resounding “yes.” If said question was asked within walking distance to the desserts I myself create, it’s a safe bet that I’m going to attempt to steer you towards them. So off the decided party went, suggestions made, towards their desserts at Poppy.
But the question still remained for myself and my friend. Should we or shouldn’t we?
We discussed our options. Cheese at the restaurant we were at, or did they even have desserts? Where else near by would we find tasty sweets? We even briefly discussed McFlurries and Shamrock Shakes retrieved on the car ride home, or ice cream from the store.
In the end, I made the decision I almost always make. I chose no.
It seems contradictory, for me to focus most of my time and energy providing a part of your meal that I myself don’t choose to experience. Don’t think for a second this slips my notice. Instead, I grill myself, examine the series of thoughts, feelings, emotions that lead to my own constant “no.”
It is this constant resistance to the kind of closing experience restaurant offer than helps shape my own creations. In looking deeper into my own decisions, I look for qualities my desserts need to posses to entice the diner back into the meal. When the physical hunger stops encouraging fork-fulls of food into your mouth, what other part of the psyche can I tempt?
Perhaps I can play on your curiosity, or a sense of nostalgia. Maybe I can give you another experience to share with your companion, a reason to prolong the time with friends, or even just give you a worthwhile treat for your sweet tooth.
What ever it is, examining my own motivations as a diner helps me ensure my desserts are worthy of your “yes.”