Dec 21, 2009

Back to Basics

Fundamentals learned and earned through trial and error are the staple of a good Chef. These vitally important fundamentals are the building blocks of your future success and serve as your culinary backbone. When you finally venture off of the reservation (the recipe) using your creative instincts you are then allowed the freedom that will take you to uncharted territories, but not without the mastery of the "Basics". The "Basics", as I like to refer to them, will be the focus of the movement in the beginning. I will start with what I refer to as Tools (knives, pans, pots, power appliances (!), etc.) and Fuel (anything thus cut, chopped, boiled, seared, thrown into, etc. in the tools). We will build from the ground up together so stay tuned for upcoming content soon!

Dec 15, 2009

What is a Chef anyway?

The term 'Chef' is a common title used in today's times. We see it everywhere be it from Food Tv's Iron Chef, Bravo's Top Chef, and Chef Ramsey's many exploits. And it is not this posts mission to take away anything from these talented Chefs (all of whom I draw inspiration from) but I don't feel that the term 'Chef' should only be reserved for the ultra famous. That being said here is the definition of a Chef...

CHEF: cook in a restaurant or hotel, usually responsible for planning menus, ordering food, overseeing food preparation, and supervising the kitchen staff.

CHEF (according to Ryan McKay): cook in a restaurant, hotel, fire house, or home, usually responsible for planning menus, cutting coupons, ordering/shopping for food, overseeing food preparation, and supervising the kitchen staff (fellow fire fighters, family members, etc.)

My point is that anyone can be a 'Chef' so why not you?
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