Egg whites whipped into stiff peaks give souffle its rise. Using a rubber spatula, I begin folding in my whipped whites, feeling quite proud of my peaks. That's when Chef declares I need spatula work. "The technique is a cutting motion: down, across, up and over," he says, demonstrating. Somewhat crestfallen, I fill the souffle dishes, and place them in the oven. "Rise," I pray to the baking gods.