I have to disagree with most of them posts here... Starting to think, is it so much of a difference cause of culture, or its just america??
Cooking without the passion for it? Damn, that must be pretty restless. I cannot imagine myself doing 20 hour shifts [do you call them AFD also?
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Why? Is the workforce in Norway so creative and unrestricted that they have absolute control over the details of their jobs?
I must admit, I met some people claiming that rubish, but why would you call yourself a chef then?
Uh, because being a "Chef" is more than just being a dilettante playing around in the kitchen. It's managing a business. Which takes a lot of time and effort away from cooking.
I also 200% cannot even fit it into my skull how could you just learn techniques and make constant repetition instead of pushing borders?
That's called consistancy. How would you like to go to your favorite restaurant for a particular item that you absolutely love, and then find it different every time?
It sounds like a lot but why wouldnt you try with simple things first? Like croutons, how are you so sure your way is the best?
What is the set of "must know techniques" - is all of you doing those the same way?, maybe we could arrange photo thread called "my ultimate-quenelle"
Because without proper mastery of basic technique, you have nothing to build upon. And any bastardized concoction that results will garner you the dubious title of "Shoemaker".
Did you ever used huge ladle to serve ice cream ball? I would say 4 out of liter?
Did you tried cooking with headphones on? At sea? At night? Minus 15 drinking vodka griling steak outside? Blindfolded?
You lost me here. :scratchhead:
Is there any ultimate-recipe there? I thought it was always depending on the chef how the final product would be executed, even if tastes different, due to him have bigger hands than the one who wrote recipe and thus adding more seasoning.
Refer back to technique.
Thats why traveling expands you as a chef, cause you taste difference. Your pallet grows, and when you know flavors, its easier to mix them. Someone else did already? Thats OK, we are all just people chasing the rabbit. But everyone have his own little ****** to run behind.
And personally I find it same-same-but-different to knife makers. Some say Kramer is an Artist, or whoever from this forum or another. But are they? What are they doing is just getting good at what they do. Nothing more, nothing else. Just like 90% cooks who claim its there profession only. The rest have the drive to have fun with food and thats what makes them chefs.
Production cooks who are like machines, cranking out the same stuff day after day, PRECISELY & CONSISTANTLY, are more infinitely valuable than a Kramer knife.
I was always thinking real talent and artistry is a modest dude who never seen piano before but when he does, he seats his arse and play. Was there many of them?
W.A. Mozart. Maybe someone with Savant Syndrome. But is that artistry?
And so, If a chef does something noone else did before, is it laziness for not trying old good recipes? [excluding stupid dumb ideas like fluid chicken and solid curry sauce
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