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It’s not a question that I actually get asked very often but I have actually asked myself a time or two just why is it that I’ve never moved to do something about being a professional chef. Surprisingly there’s more answers that I expected to find. Everything from I have never been any good at certain job hunting skills like writing a resumes or the accompanying cover letters, to I’ve never had the formal training / culinary school / etc to all sorts of things.
I did figure out eventually that the two main reasons are that while I enjoy cooking, I think that taking something that I do because I enjoy it and turning it into a job can sometimes be a mistake. Besides which, while I know there’s a big difference, I’ve worked in fast food kitchens and I think I’d rather keep my cooking in the much less stressed environment of the home kitchen. Besides, thats the one place where a lot of what I make is actually something that people like. There’s no such guarantees in the professional world.
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Posted on 4th May 2008
Under: Chefs, From The Cook, Odds & Ends, kitchen talk | Comments Off
Because I saw some Kohls coupon codes and spent some time looking around the Kohls website for a while I ended up paging through their Kitchen & Dining section.
I think it was about a little over a year or a year and a half or so ago when we discovered the food network and started watching a bunch of it. It was great, they had one really good chef after another teaching all kinds of things from recipes to tips to trivia and things that help you understand the “why” of many things cooking.
The one thing that I think that they’ve all got in common however is that every one of them has the most complete set of pots, pans, cutlery and assorted kitchen gadgets & appliances that you can possibly name. At first there were a bunch of things that I hadn’t the first clue what they were. And some things that didn’t make sense at first… like the mixing device (that I still don’t know the correct name for) that Emeril calls a “Boat Motor”.
Then there’s the rack or wooden block with a full range of ever type, size and shape of knife. Every standard type of pan, pot and skillet and several that aren’t so standard. I’ve spent a lot of time over the last year or so mentally filing away assorted tidbits about stuff like this that I hope to one day use when designing (ahem) The “ideal” kitchen.
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Posted on 17th February 2008
Under: Chefs, Food Prep, Food TV, From The Cook, Odds & Ends, kitchen talk | Comments Off
One of the chefs that we enjoy watching on Food Network is Bobby Flay. He trained at the French Culinary Institute where he graduated in 1993. He was the first graduate to earn the “Outstanding Graduate Award” and now he serves as a master instructor. Bobby owns 6 restaurants and is featured in several programs on Food Network that highlight his versatility and his specialties.
He goes from doing amazing things in the backyard with a gas grill in “Boy Meets Grill” to taking on chefs from all over in a friendly competition in “Throwdown with Bobby Flay”. Then, just when you think you’ve seen him pull off some really interesting and different stuff, you see him show up on “Iron Chef America” where he goes one on one with some of the best chefs in the world to create 5 dishes that feature a secret ingredient revealed when the competition starts … in one hour …. and most of the time he shows that he’s earned the title “Iron Chef” by winning.
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Posted on 8th January 2008
Under: Chefs | Comments Off
One of the shows on the Food Network that My wife and I have enjoyed a lot is “30 Minute Meals” with Rachael Ray.
Each show features an entire meal that can be ready to eat in 30 minutes. It’s delivered with a casual friendly approach that’s more like “just folks” than professional chef. Her directions and examples are easy to follow and she’s almost always got something going that either looks great exactly the way she presents it or can be adapted to individual tastes easily.
Rachael Ray also does a morning talk show and several other shows on the food network, but when it comes down to basics, 30 Minute Meals is just that, coming up with a good meal quickly with a minimum of fuss.
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Posted on 18th November 2007
Under: Chefs, Food Info, Food TV, From The Cook | Comments Off
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