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He shares a personal anecdote from his restaurant days, where serving soufflés promptly was challenging because they tend to fall if not served immediately. His innovation to tackle this was integrating bread into the soufflé, which helps maintain its structure even when prepared ahead of time.

The Secret Ingredient: Bread

The chef's inventive approach involves using crustless country bread. When baked into the custard, the bread deconstructs back into flour and water, providing structure to the soufflé without the risk of collapsing. This method allows the soufflé to be made a few days in advance and reheated later, a game-changer for meal planning.