Hello all, I hate to reference Kitchen Confidential because it seems almost cliche to do so, but I thought this might make for interesting conversation. In one portion of the book Bourdain discusses some of his "secret weapons" in the kitchen, or rather, ingredients that can really take a dish to another level and make it something special. In his list he mentions butter, stock, roasted garlic, parsley chaffonade and shallots.
I am curious as to how chefs and employers view culinary schooling on a resume, and if different types of schools hold more merit then others? (a community college applied science degree in culinary, vs a technical schools culinary diploma, vs culinary colleges/institutes)
Im interested in Jacob Burtons view on this but would love to hear others experiences with their own culinary schooling as well.
Greetings all. I am so happy to have found this site, I listened to all of the FCS podcasts several months ago and presumed the project was left in limbo, and very sad about the entire thing, so glad to see it has transformed into something even better!
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?
What are you eating for dinner tonight. This is just for fun, and you can answer many times. So, here we go: Tonight I'm planning pan fried flounder fillets with a beurre blanc, not sure on the vege, basmati rice, with a pinot.
Last week my family was in Las Vegas and did a tour of several celebrity chef restaurants. At one point my young son pointed to a line cook in an exhibition kitchen and proclaimed him "the best chef" in the place. When asked to explain, the child said, "Well, he has lot of tattoos... so he must be the best cook."
Questions:
1. Is it true that cooks and chefs tend to have more tattoos than the general population?
2. If I got a tattoo, would I become a better cook?
I got my hands on some duck stock. As of right now I am thinking of a risotto. Anyone have any other knockout ideas?
Title asks it all folks.
What's your favorite thing to cook in the kitchen, or even just your favorite thing to do.
Personally, I'm tied between making stock, and building sauces.
I love making stock because the taste and quality of everything you make with that stock all revolves around how much sense, skill and care you pour into it, and skimming a stock is relaxing to me, gives me a perfect excuse to think.
I received an e-mail question from forum member GreenBake asking about an "Italian Grandmother" tomato sauce recipe and how it would differ from the French version of "Sauce Tomat." I decided to post my response to the forum so the rest of the SCS community could get involved.
First a disclaimer; I don't really have an Italian Grandmother so it is quite possible that I have absolutely no idea what I'm talking about and no business actually answering this question (again, this is why I posted this response to the forum).