rejection has never felt sweeter
Posted by Lynsie Watkins Fri, 18 Apr 2008 16:01:00 GMT
Last night Colin and I visited a Charlottesville restaurant (amazing food & atmosphere!) that we often frequent. This time, the visit was for both pleasure and business. Last week the restaurant had shown interest in our ice cream, so last night we brought them an assortment of different flavors to try out. Flavors that I just can’t seem to keep on the shelf these days, like: Salty Caramel, Hint-o-Mint Chocolate Sorbet, Milk Chocolate Ice Cream, Vanilla, and my current favorite, Hibiscus Ginger Sorbet. As always, it was tough for me to so willingly hand over my little creations. I do realize that I’m in the business of making food, which by definition means that I both give it away and that its existence is fleeting. However, the way I create my ice cream is much the same as the way an artist creates art. A part of me goes into what I make. I remember the smell and smoothness of the caramel, the freshly toasted almonds, and the warm snuggly aroma of the vanilla beans as they steep in custard.
Let’s be honest: I was nervous. Upon finishing our dinner, we approached the staff and owner, asking them what they thought. I was surprised, relieved, confused, and ecstatic by their response. They rejected our ice cream, but not for the reason you might think. It was too good. They were flattered to have been given the chance to sample it, but they were adament about the fact that it just wasn’t a good fit for them. The price is too high for what they’re accustomed to paying, and the quality of the ingredients were a dream…that they couldn’t afford. Did they want to carry our ice cream? Most definitely, they just couldn’t do it.
I was bummed, until I heard their next bit of advice…
The owner said, matter-of-factly, that we were shooting way too low. Instead, we should skip all the bs and go straight to The Inn at Little Washington, The Greenbrier Hotel, and Citronelle in DC. That’s where our ice cream belongs. I agree. It’s nice (and scary) to know that something you make is just as good to someone else as it is to its creator. I am proud to make very fine ice cream, and I can’t wait to make more. Hibiscus Ginger Sorbet, here I come. Watch me on the webcam today, as I make this sorbet, chocolate covered bon bons, and homemade marshmallows…