Describe your cooking style in three words.

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messychef24's picture
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Describe your cooking style in three words.
I was reading through a "taste of home" magazine today and it asked 3 celebrity chefs: Gordon Ramsay, Graham Elliot and Joe Bastianich, to describe their cooking styles in three words.
Ramsay: Simple yet refined
Bastianich: Pasta, Wine, Steak
Elliot: Modernist. Avant-Garde

What three words would you use?

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Out of the mess comes perfection.

Wynder
Amateurish.
Uninspired.
Lacking.

Bwah!  Sometimes I feel like I'm in a rut -- it's very hard for me to find inspiration to actually creation something NEW without looking in a book or on the web for inspiration.

When I do assemble the dish, it may look decent, but it looks like a home cook trying to be something more.

The flavor is always somewhat lacking.  I use stocks, I try to layer a couple of seasonings to aim for a decent flavor profile without the other flavors getting lost, but... it just feels lacking more often than not.
Wisconsin Limey
Low And Slow

I love to cook in my smoker or to braise flavorful cuts of meat.
messychef24's picture
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@Wynder Why not:
Progressing, Almost There.

I'm starting off down the road as a chef and I find at times my results of dishes I try to create are lacking, and often refer to books for reminders of recipes such as basic bread, or portions of a hollandaise.
But like me ya just gotta keep trying, a chef I met randomly told me "you won't understand or master a dish until you've made it 1000 different ways"
try black boxing yourself, see what you come up with on pure impulse.

Words I'd use would be
Spontaneous but Solid.
Wynder
It's the progressing part... I just feeling like I'm stalling.

Maybe once I start my culinary classes, that'll get me out of this rut. 
Jacob Burton's picture
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Ingredient Inspired Food
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Cook With Passion!
 

Sacrelicious
Sloppy, uneducated, passionate.

I'm a new initiate, and sure, at this moment I'm sloppy, and I'm uneducated, but goddamn I'm passionate about what I do and I try new ideas every time the opportunity presents itself to me. I feel sometimes like one the equivalent of one of those great bands who you know and love, but back in thier early days spent years "experimenting" doing convoluted and strange garbage, but at least they did it and through trial and error eventually found thier groove. ;)
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@Sacrelicious I like it!!
Zalbar's picture
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Hearty. Savory. Melting.

I'm all about rustic comfort food. Stews, braises, and sauces.
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Authentic, international, experimental.
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"Cooking is three things: passion, passion and passion." -- Samantha Vallejo-Nágera - MasterChef España

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learning basic flavors

Greg W
saute, braise, bake

fionaD
simply authentic & delicious
Melampus
Methodical...  Impassioned..  Zealous.   
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Big Bold Flavors
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Lance
-Why make food for dinner when you can make dinner a culinary experience?

Jacobite's picture
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In Your Face.

I love big, brash, bursts of flavour (there's another three!). I suppose you could call me a garnish lover; for example, I love to float a big dollop of sambal ulek on a bowl of minestrone soup. As you eat, there are those sudden bursts of that wonderful chilli flavour and kick rather than a background flavour throughout the whole dish; however, your next spoonful may give you the complexity of flavours of the whole dish. Anyway to epitomise, even with salads, rather than a dressing, I prefer to toss the salad in a vinaigrette and then drizzle a finishing oil over the top.

Now all of this is my preference. When cooking for others, my three words are :  What they enjoy.
 


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Brian. I'll eat anything that doesn't eat me first.

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Jacobite, I love that.  Especially the sambal float. 
 I have never answered this question because I'm afraid that every time I read Bastianich's comment I think "That should be mine, damn!"  Perhaps I would change it to Pasta, Wines, Proteins.  Doesn't have the same ring, damn!
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Nina,after looking at your suggested menu for Guyrockey's dinner party, I suggest your three words should be yum! yum! yum!

Bigeasy-T
Experimental, passionate , learning flavors

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Cultural, educational, exploratory.
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Simple, fresh,straightforward
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Food is the ultimate passion. It is necessity and indulgence in one

sarahfranks
Chicken, chicken, chicken.
Wisconsin Limey
No need to be so scared, Jacob will lead the way!
labradors's picture
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[grin]
Jacobite's picture
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There's that Pommy sense of humour coming out again. I just stumbled across this post Winsc. P.  Very funny; very clever.

Wisconsin Limey
Thanks Jacobite.  Sometimes I'm misunderstood, Yankee sense of humor is different.  :)

Love me some Greek food from Melbourne, big tennis fan.

Also loved the Aussie blog of Ellie's Almost Bourdain, so sad she moved on.

Some fav Aussie blogs:
http://almostbourdain.blogspot.com/2010/11/top-50-australian-food-blogs.html

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http://www.onehungrychef.com/

 

is my favorite aussie blog

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Well, as long as we're talking about Aussie websites AND this is a cooking forum, I'll toss in my vote for cookingwithmushrooms.com.
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I did reply to this post earlier W.P. , but it seems to have continued on into the far reaches of cyber space - it'll have plenty of it's like for company.

Anyway, if it's Greek food and tennis you're after then you're right: Melbourne is the place to be at the moment. You probably know that Melbourne has the largest Greek community outside of Greece.

I was under the impression that you hadn't been to, Oz but you seemed to be fairly informed about it. Surely not all from Singapore. You hiv the New Zullinders down pit too!

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