How serious of a chef are you
Discussion
Me,ive been working in a restaurant for over a year now,one day a week(a thursday night),dont get payed,just love cooking.Would work there every night of the week,but the wife wouldn't be to happy.What a buzz when you get complements to the chef.Im doing mains now and love it.I would recommend it to any serious part time chefs out there.
I've got one of those funny aprons so probably not very.
Food is there to be enjoyed, on pretty much any level.
A meal is about friends and family and enjoyment rather than taking everything to the nth degree.
Techniques can be learned and forgotten, dishes can go right or wrong.
As long as the whole experience is a good one, I don't think it matters much how much of a foodie one is.
Food is there to be enjoyed, on pretty much any level.
A meal is about friends and family and enjoyment rather than taking everything to the nth degree.
Techniques can be learned and forgotten, dishes can go right or wrong.
As long as the whole experience is a good one, I don't think it matters much how much of a foodie one is.
I aim to please and get good feedback most of the time. Many of my friends are not true foodies like I am and therefore sometimes it's a little too easy to please. This can be a good thing if you've made a few small mistakes.
The idea of working in a pro kitchen appeals, but when I have spent a day at the cooker at home when we have 6 friends around, I always say that I could never be a chef 6 night s a week.
It's great that the OP is taking a passion and developing skills and I am sure if I did the same I would learn new techniques and ideas.
It would be good to hear your view on the hygiene standards of a commercial kitchen and whether you see any dirty tricks by any of the team!!
The idea of working in a pro kitchen appeals, but when I have spent a day at the cooker at home when we have 6 friends around, I always say that I could never be a chef 6 night s a week.
It's great that the OP is taking a passion and developing skills and I am sure if I did the same I would learn new techniques and ideas.
It would be good to hear your view on the hygiene standards of a commercial kitchen and whether you see any dirty tricks by any of the team!!
mart 63 said:
I agree plotless,but doesn't everybody try to impress when they are cooking for friends or family,if you get the "that was an amazing meal"that puts you on cloud 9.Thats me anyway.
I don't cook for anyone so maybe thats why I post so many photos, I like to get feedback. And not just the "holy sEdited by mart 63 on Saturday 20th February 02:00
t, how much food" comments. I'm a cook. I bloody love cooking. I love seeing pals & loved ones enjoying the food I produce. My cooking isn't refined enough to consider any kind of professional career but then, I'm self taught and the majority of my inspiration comes from France, and peasant France at that. Peasant food isn't refined, it's rustic and fking tasty.
king tasty.I take cooking seriously but I wouldn't use the word chef.
Food is more than just sitting down and eating. I often find the preparation time just as enjoyable. Friends round, bottle or two of wine, stood around in the kitchen while things are choopped, fried, boiled, seared, browned and simmered.
A meal is so much more than just shovelling it into your mouth. The inspiration, the sourcing and the preparation are just as important to me. A good meal should be as much about the anticipation as it is about the eating. Its an event. An experience to be savoured. Too often in the UK this concept is lost.
Food is more than just sitting down and eating. I often find the preparation time just as enjoyable. Friends round, bottle or two of wine, stood around in the kitchen while things are choopped, fried, boiled, seared, browned and simmered.
A meal is so much more than just shovelling it into your mouth. The inspiration, the sourcing and the preparation are just as important to me. A good meal should be as much about the anticipation as it is about the eating. Its an event. An experience to be savoured. Too often in the UK this concept is lost.
Well it's my profession in a way.
Yet I only did the very basic of college courses and would never believe I was a 'chef' ;more of a cook, and I don't know half of what some of the chaps/esses on here know about upmarket food, never done anything that costs more than £1.50 at work
But I love my job and love getting the feedback- luckily most of it is good
Yet I only did the very basic of college courses and would never believe I was a 'chef' ;more of a cook, and I don't know half of what some of the chaps/esses on here know about upmarket food, never done anything that costs more than £1.50 at work
But I love my job and love getting the feedback- luckily most of it is good
A chef is a trained professional, and when working in a large kitchen with various commis and sous chefs, only the head or executive chef will be called chef.
It is about four years training to become a chef, working up through commis levels. You may have one or two days a week in catering college whilst working as an apprentice in a kitchen, under the guidance of a chef de partie. After your 4 years you graduate to become a chef de partie, or demi chef de partie. These are the station cooks responsible for each area, they have their own hierarchy you work up.
If you're not qualified, you're a cook.
It is about four years training to become a chef, working up through commis levels. You may have one or two days a week in catering college whilst working as an apprentice in a kitchen, under the guidance of a chef de partie. After your 4 years you graduate to become a chef de partie, or demi chef de partie. These are the station cooks responsible for each area, they have their own hierarchy you work up.
If you're not qualified, you're a cook.
I take great pride in cooking. We have our friends round every Thursday, and I try and cook something different that day (although over the last 3 or 4 years i've resorted to fajitas a few times )
If I read a recipe once, I generally won't need it again, but that's just memory.
I love it when there's sod all in the cupboards and you have to rustle something up.
Sunday...
Rocket with roasted plum tomatoes, drizzled with oil/balsamic, topped with parmesan, served with fusili pasta cooked with toasted pine nuts, tin of chopped tomatoes, some garlic, basil, and the remaining two rashers of bacon grilled to a crisp and sprinkled on top.
That was literally all we had to make something with, and it was most lovely.
)If I read a recipe once, I generally won't need it again, but that's just memory.
I love it when there's sod all in the cupboards and you have to rustle something up.
Sunday...
Rocket with roasted plum tomatoes, drizzled with oil/balsamic, topped with parmesan, served with fusili pasta cooked with toasted pine nuts, tin of chopped tomatoes, some garlic, basil, and the remaining two rashers of bacon grilled to a crisp and sprinkled on top.
That was literally all we had to make something with, and it was most lovely.
I am most definitely not a chef. A chef is the guy who can turn out a complete menu for a hundred people a night reliably time after time and ensure a complete table's food is delivered within minutes of each other and that no-one waits too long and, and, and...
A cook delivers just one kind of meal to themselves or their family.
I'm a cook. Am I serious about it? Much more so than ever I used to be. And I care very much about the quality of the food I eat from sourcing the best ingredients I can get for the money to preparing dishes.
A cook delivers just one kind of meal to themselves or their family.
I'm a cook. Am I serious about it? Much more so than ever I used to be. And I care very much about the quality of the food I eat from sourcing the best ingredients I can get for the money to preparing dishes.
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