Just a few thoughts: research on the style of cooking of the Exec. Chef. You said you don't have formal training, read baking books (CIA, Le Cordon Bleu) and practice. Not all kitchens are equal, make room for adjustment (your food, your work attitude, time constraint, oven availability, etc.). Make a list of the components of your dessert and the steps to make it or what to make first. I like to sketch my plate. Just like designing a cake, i make dessert sketches. Your flavor combination should make sense together, sometimes keeping it simple is a good thing. Good luck!
Great information, thanks!
The EC is a Frenchman, who was trained in pastry in France. So for him, classical is most likely the best bet, but working at Disney, I'm sure he is up for interpretation.
As for the books, i actually do own all of the materials required by CIA trained Pastry Chefs and I have been slowly working my way though them taking in depth notes.
And if there is one thing I am amazing at, it is planning. I was already planning to have a minute by minute breakdown of all my steps and a comprehensive list of all my required ingredients all scaled properly down to suit the servings I need to accomplish.
I like to think my flavor compositions are sound, what do you think from my above post?
And I will definitely be sketching out my plates. Thanks!