I’m still standing – Elton John
You know those songs that don’t just play in the background, but pull you straight into a memory? This one did that for me. It reminded me of why soufflé is so difficult to make.
No warning. No buildup. Just one of those moments where the first notes hit and suddenly you’re not where you are anymore, but back in a kitchen, younger, a bit less experienced… and standing in front of something that felt just a little bit bigger than you.
A Task That Wasn’t Supposed to Be Mine
This goes back to 2004, at Castle ’t Kerckebosch.
We had a group booking. Around 30 guests. Everything arranged neatly into a set menu. Smooth service expected. No surprises. Except… there was one. The dessert. The maître d had sold a white chocolate soufflé.
Now, that sounds innocent enough. But we didn’t have it on the menu.
We didn’t have a recipe for it. And most importantly, white chocolate is a completely different beast compared to dark chocolate.
So, there was no “just adjust the recipe a bit.” This had to be built from scratch. And somehow… that task landed with me. A student cook. Not even four years into the professional kitchen yet. Two days. That was the window.
Trial, Error… and Quiet Determination
The chef gave me space in the bistro kitchen. My own little corner. My own oven. No interruptions. Just me, ingredients, and a challenge. I started doing what I always do when something feels uncertain:
Break it down. Test. Taste. Adjust. Start again.
White chocolate is tricky. It’s sweeter. More delicate. Easier to throw off balance. Too much and it becomes heavy. Too little and it loses character. And with soufflé… balance is everything. Not just flavor. Structure. Because a soufflé doesn’t forgive mistakes. And when it goes wrong, because it will at some point, you just have to laugh it off and try again.
A Bit of Doubt… That Helped
On the second day, the hotel director came by to see what was going on. Friendly. Curious. But also, he was very convinced that this was not going to work. Not in a harsh way, but in that playful tone that still carries a message: “This might be a bit too much.”
And I remember that feeling clearly. Not frustration. Not insecurity. Something else. A quiet switch flipping somewhere inside. Because sometimes… a bit of doubt from the outside doesn’t break you. It sharpens you.
The Moment That Slows Everything Down
Fast forward to dinner service. Everything is ready. The moment is there. The soufflés go into the oven. And because it was a glass door oven… everyone could see them. Suddenly, without anyone saying it out loud, the atmosphere changed. People slowed down.
The director stayed and still smiling like he’s about to witness a disaster. The maître d watched. Colleagues passed by… and lingered just a second longer than usual. Inside the oven, nothing dramatic was happening. Just quiet transformation. Slowly… almost carefully… they started to rise.
And in that moment, everything feels louder and quieter at the same time. You’re aware of every second. Every movement. Every possible outcome.
The Reveal
3… 2… 1…
The timer goes off. For a split second, everything is still. I open the oven. And there they are.
All of them. Standing tall. Even. Clean. Almost identical. No collapse. No panic. No last-minute rescue needed. Just thirty soufflés doing exactly what they were meant to do.
From that point on, everything moved. Not rushed. Not frantic. Focused. We plated. Clean. Precise. Smooth. Service picked them up. And they went out.
And the most important part? They held. Every single one. Just like Elton John sung about, they are still standing.
That Quiet Realization
The chef and sous chef stood there with that look… you know the one. Calm, but proud. And the director? Let’s just say… a little surprised The guests were happy. Compliments came in. Especially about the dessert. And me?
I wasn’t jumping. Not celebrating loudly, I just stood there for a second thinking: “Okay… this actually worked.” I was realizing something simple. I didn’t just get lucky. I handled it. And that feeling stays with you. Not because it was magic. But because of my focus, the patience I had and trust in what I was doing. Because in the end, cooking isn’t just about technique, it’s about trusting yourself and believing you can get it right.
So… What Makes a Soufflé So Difficult?
Now let’s take a quick look at what actually happened in that oven. Because soufflé looks elegant… but it’s built on precision.
A soufflé is all about air, structure, and timing. At its core, it is a balance between a flavored base, whipped egg whites and timing of readiness.
Those egg whites are where the magic lives. When you whip them, you trap air inside. In the oven, that air expands with heat. The structure sets around it. And that’s what creates that lift. That rise. That moment.
But here’s the catch. That structure is fragile. Too much mixing? You lose the air. Too little cooking? It collapses. Too much heat? It dries out. Open the oven too early? It drops.
There’s no room for rushing or guessing. Only balance.
Sweet vs Savory (Quick Insight)
There’s also a subtle difference depending on what kind you make.
Sweet soufflés are usually lighter, built mostly on egg whites and sugar, giving them that delicate lift. Savory soufflés often include whole eggs, making them a bit richer and slightly more stable, but still requiring the same care.
Different approach. Same principle. Respect the process
Flavor Possibilities (Let’s Play)
Classic ones:
- Chocolate
- Vanilla
- Grand Marnier
- Cheese (Gruyère, Comté)
But we don’t stop there. More unexpected:
- Tomato + basil
- Blue cheese + pear
- Mango + chili
- Passion fruit + coconut
- Even coffee or matcha
Soufflé is like a blank canvas. If you understand the technique… You can go anywhere.
What This Was Really About
Looking back, that moment wasn’t really about a dessert. It was about being placed in a situation that felt just slightly beyond where you thought you were. And choosing not to step away from it. We all get those moments.
Not always in kitchens. Sometimes in work. Sometimes in life. Sometimes in situations we didn’t ask for but still have to face. And they always come with that same quiet question: “Are you ready for this?” And the honest answer is often, “I don’t know.” But you step in anyway.
And Then You Realize…
After it’s done. After the pressure is gone. After everything either worked… or didn’t. You look back. And you see it. You’re still standing! Maybe a bit tired. Maybe a bit wiser. But still there. And sometimes that’s the real win.
Your Turn
Have you ever had a moment where you thought: “This might be too much…” …but you went for it anyway? And somehow… you made it work? Not perfect. Not easy. But enough to stand there afterward and think: “Yeah… I did that.”
One Last Rise
A soufflé rises because of air. But it stays up because the structure holds. Same goes for us. So, whatever you’re working on right now, give it your focus. Give it your patience. Trust your process. And when the moment comes…RISE!
Because even if it’s not perfect if you’re still standing at the end of it? That means more than you think.
Yohan