Series: "If Today Was A Dessert..." - Part 1 (Omelette Norvegienne)

If today was a dessert 🧁 …it would be a legit “Omelette Norvegienne” in French. But here in San Francisco, it would be Hien’s very own version of a “Baked Alaska.”

Oui, that crazy, over-whipped meringue, flaming-so-high boozy dessert that is meant to feed a village, but one that I am able to single handedly inhale in less than fifteen minutes. 

My highlights of feeling super productive managing technology programs while connecting with other brilliant minds, sprinkled in with a few humbling moments of my desire to become a better communicator for my inspiring leaders… brought me back to my sweet-play-kitchen.

Nested in my pastry chef kingdom, all my emotions run wild whipped with creative streaks of how to find strategic solutions to complex programs that highlight RACI charts. Then, I knew that the hidden base of this dessert must be my two favorite flavors (that somehow do not usually get paired). Somehow this reminded me of my ninja skills in organizing dependencies and creating target milestones that are color-coded on a Gantt chart. What about brown and yellow? Normally, I would not dare mix hazelnut gelato and a mango fruit base, but today, it seemed "parfait."

The loud sound of my racing rewinds of conversations with some tech savvy leaders begin to unfold sweetly into my Kitchenaid red mixer, just like the fluffy meringue. Then categorizations of tech terms started to repeat like ribbon streaks. And voila, its done! 🍨

Here, I take my trusted off-set spatula to level its magical flow by smoothing out a consistent pattern from the bright white meringue. Swirling and twirling all systematic waves of my thoughts, I then perfectly capture the core of this mountainous masterpiece that would make even Van Gough blush. After patiently waiting for the appropriate consistency from freezing blizzard status, I bring in a shocking spark from my non-alcoholic whisky and weapon of choice: my beloved torch. With glee, I set this aflame with so much gusto that I can not stop giggling. It is so intense to go from that cold to that hot, but that is just how I nostalgically feel as a pastry chef techie. 

And to know that as soon as I cut into this beautiful creation, underneath would unveil two bold gelato flavors that instantly makes me feel like I am in heaven. Nothing makes me more gleeful than hazelnut gelato and the tried and true fruity mango taste in one mouthful scoop. 

Want to come on over to my kitchen to taste test?… After a long day of working intensely, all I want to do is stay cool and connect over sweets. Alas, life is sweet, together!

Your pastry chef techie for life,

-Hien 🥐

PS. Hien was trained at Gregoire Ferrandi, Paris, in French Pastry and Bread: “Omelette Norvegienne” is a frozen french dessert also known as a “surprise omelette” for its contrast between hot and cold. It is served “flambe” in front of customers as a fun show! Generally it is made with Grand Marnier Ice Cream, a Genoise base with candied orange peels. For this recipe, please email at ht@le26group.com.