And is this theory something that can be written down, or is it something you have to learn by doing?
And is this theory something that can be written down, or is it something you have to learn by doing?
Theory I get from books, and then one has to practise a lot of course.
+1. Practice means repeatedly tasting and modifying everything you make. Add something and taste it. Repeat. I can't stand it when someone goes up to a pot of something cooking and just asks me what they should put into it without tasting it. TASTE THE DAMN THING. You can say that isn't scientific if you like, but as a scientist, I can say that is the whole point. Without experiment, there can be no understanding. Sorry for the rant...Originally Posted by Peco
Sounds like DKchef and his team - can't wait to start working with those guys on a regular basis - gonna be awesome
Unfortunately that sounds to me exactly like it would be other way around.
You see, a dish is not a bite you take to taste it.
A dish is a whole course that a paying customer must it from start to end without loosing interest or enthusiasm. And that is what Michelin inspectors do. They also look for the flair of the chef. If he trained in France, or ENgland, or Mars, is he really cooking danish food?
Or other way. If inspector eaten food at Harveys, then moved on and ate food at Aubergine, he have the insight of the masterchef cooking his style, and the apprentice cooking, but here he have to judge is the apprentice working out own style, or just following the style the other.
So you know who "imfo" have the "balls and guts"?
The chef who never got professional training, he just went on trip around France with his wife, eating and drinking.
He opened restaurant, cooked his ars off, gained three stars, maintained them few years, and then just gave them away. He had cut prices by 1/3, stopped using expensive produce but kept the quality. It was just no longer tolerable for the guide.
Now think, as Raymond Blanc said.
This is the biggest danger when you dance to the Michelins Drum. Loss of star or stars can cost you business, because interest in your company decreases, and that standard restaurant already is tight with money. Some payed with life, like the La Cote D'or patron, Bernard Louiseau. And he didnt even lost the star, he just heard the rumours about it
Well, you should know, Im not a scandinavian, and If not the money here, I would be long gone back working my arse off in London. Or anywhere in England in that matter, which is light years in front of Scandic countries if it comes to food culture. In front of where I come from, also, unfortunately.
As for Noma, its Saint Pellegrinos best restaurant, not mine. I think its so slick there with the best 10, that every single one could be chosen. Ha, Also Noma have two stars.
Anyways, I wish him the best and this is so hard industry to work with, and pressure so high, its not easy at all.
You reffering to thinking out of the box as to drying scallops for example? For me things like this is no innovation, is gimmicks...
You really think so?
So You want to tell me you could just out of your pocket whip better pasta than mine?
Cause whats the problem, doesnt matter he never did it before, he have just magic fingers.
And that my friend, is just impossible. I think it takes years to understand what you work with, to have the insight, to gain knowledge how resting or maturing of the flour makes difference on pasta, how much air or how big humidity is best for it, where was it cropped, who milled it, how to talk to gluten.
You just cannot get there by watching it done in book. You have to get your hands on it, spend time with it, love it.
But if you spend your time with pasta, theres no more time for lab, unless you use cocain, like some
And at the end, I want to tell you story of some small restaurant in Spain.
I met pastry chef, he finished the best chefs college in Spain, i dont remember the name, but its a crazy establishment.
Then he worked year for the best chocolatier in Spain.
Then he moved to work in one star Restaurant. 60 covers, and Two chefs working there! Literally, Owner and sous chef, some apprenti in summer season to take over prep.
He gained star for great food, but also cause climat there gives you lovely produce i think.
However, the guide started pressing on him, that he have to change this and that in order to maintain it, so he just gave it away, or lost it, if you wish.
Question is: Is the food worse? Is the chef lost? Is the quality gone?
I think its like Roux brothers said: "We feel with cooking better at two stars level, than at three" - after they lost the third star somewhere around 1650 BC
I really wish I could believe the "new nouvelle-molocule cuisine" is here to stay, but I think it will just die, let alone, or the chefs at some point will make something so ridiculous, it will be laughed at, just like nouvelle cuisine was back then.
It just feels like you are looking for a confrontation in parts of the post above.
Also, i would, objectively, never ever compare scandinavian cuisine to british.. (except norweigan) I think both the GBP and Norway deserves their titles as the worst food-countries there is.
Why is that?
And we dont talk cuisine, we dont talk cabbage british cuisinewe talk food culture.
Objectively, All the rocky cold countries are weak in that spot.
In post above Im just honest, in things touching threads name, my gastronomy
Why is that?
And we dont talk cuisine, we dont talk cabbage british cuisine
Objectively, All the rocky cold countries are weak in that spot.
In post above Im just honest, in things touching threads name, my gastronomy
I just found the whole post very.. testosterony-aggressive.
I got your points, but it was all buried in sulfur-smelling hatred.. or so i thought.
I said: Can those guys cook what you and I do - hell yaeh, they did that as apprentices - and I'm sure their outcome would be better than yours and mine!
Did I say what you just wrote, nope!
........................
Obviously I got it all wrong, the worlds greatest chef must be you B, sorry for the confusion - chef!
Peco, dont get excited
Or, dont get personal
I maybe used wrong words.
I think you have to fell in love with what you do to execute it well. Or you have to repeat it many many many times, thats the way to gain understanding, I dont know how to explain better. Hmmm,
Like when first time you fry a fish portion, you roughly know how to, but the first isnt perfect. 100th isnt perfect, but you start to getting whats what just by looking at the oil on your pan, Im not sure if that makes sense?
Or for example when you serve desserts, and scoop quenelles on top of something, after some time you can do that better than your head chef, just because he isnt practising enough. Then you move up, someone takes your place, practise more and gets better. Its natural.
You see my point?
Candlejack it might be misspelling on my side, but I totally didnt want to sound invasive, or aggresive. Its not kitchen
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