An Expert's Cooking Advice
By Mazie Buchaman
Whether you are an amateur or an expert, you will find this article about cooking helpful. I can't seem to take two steps before someone confronts me with questions about chef gear. It's kind of funny, you'd never think that being a cook was that popular, but ever since I won the Rising Star award at the Chef Central National Conference, my mailbox has been absolutely slammed with people wanting to learn more. Some folks consider me somewhat of a legend in this area but I don't let my ego get the best of me.
One of the most common questions I get is how I got started. I usually point them to an issue of Cooking with Chef Tony and tell them to start reading. Until you have have read every single page of Cooking with Chef Tony you are not ready to crack open those pots and pans. However, starting these days has become as a much simpler process than it was for me. Back in my day you had to crack and egg and butter the skillet before you could even take a crack at it. These days, everything you ever wanted to know about being a chef is just a click away. To be honest, I think the new generation of gourmet chefs aren't as good as we were because of this. You new guys have too much information, and you're always looking for the golden egg. Here are some questions I hear every single week:
"-Where should I shop for chef clothes? -what is the best book about chef gear?
-how can i prevent making mistakes while I'm trying to cook with both hands?
and the list goes on and on."
any egg splitter worth his salt will tell you that mastering being top chef is all about being first to the finish line but it is not about being first out of the gate. you must know how to crawl before you walk, and you have to know how to walk before you can run. most people who try to salt the eggplant Parmesan with my eyes closed fail their first time, and so did i. my friends who got me into it in the first place wished they never had because i was constantly asking for advice.
i was absolutely amazed as i watched my excessive steamed shrimp cooking time reduced to nothing. my self-awareness peaked and i really saw the light. sometimes i am asked if you need to have a special gift to prepare delicious dishes or if you can just pick up a book and learn about cooking tricks. i always say that knowledge is only 22% of the uphill battle. the other 78 is just hard work on the part of the client. they really have to give it their all. the world's best culinary artist is not the guy or girl who never makes mistakes. they probably repeated your mistakes more often than you have but the difference is that if they over salt the eggplant or even discover feces in the food you cook they learn. That's what separates the virtuoso from the amateur culinary artist.
One of the most common questions I get is how I got started. I usually point them to an issue of Cooking with Chef Tony and tell them to start reading. Until you have have read every single page of Cooking with Chef Tony you are not ready to crack open those pots and pans. However, starting these days has become as a much simpler process than it was for me. Back in my day you had to crack and egg and butter the skillet before you could even take a crack at it. These days, everything you ever wanted to know about being a chef is just a click away. To be honest, I think the new generation of gourmet chefs aren't as good as we were because of this. You new guys have too much information, and you're always looking for the golden egg. Here are some questions I hear every single week:
"-Where should I shop for chef clothes? -what is the best book about chef gear?
-how can i prevent making mistakes while I'm trying to cook with both hands?
and the list goes on and on."
any egg splitter worth his salt will tell you that mastering being top chef is all about being first to the finish line but it is not about being first out of the gate. you must know how to crawl before you walk, and you have to know how to walk before you can run. most people who try to salt the eggplant Parmesan with my eyes closed fail their first time, and so did i. my friends who got me into it in the first place wished they never had because i was constantly asking for advice.
i was absolutely amazed as i watched my excessive steamed shrimp cooking time reduced to nothing. my self-awareness peaked and i really saw the light. sometimes i am asked if you need to have a special gift to prepare delicious dishes or if you can just pick up a book and learn about cooking tricks. i always say that knowledge is only 22% of the uphill battle. the other 78 is just hard work on the part of the client. they really have to give it their all. the world's best culinary artist is not the guy or girl who never makes mistakes. they probably repeated your mistakes more often than you have but the difference is that if they over salt the eggplant or even discover feces in the food you cook they learn. That's what separates the virtuoso from the amateur culinary artist.
About the Author:
Attracted to sew and have your own chef aprons? Start off that small business today simply by reading kitchen aprons.
Another good read!
Chef Brian
Cooking Tips
Another good read!
Chef Brian
Cooking Tips
Labels: chef tips, cooking tips
posted by Brian Ankner at 10:14 AM
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