While preparing for the job search I’m thinking about my strengths and weaknesses. I think one of my biggest assets is that I’m a stickler for proper cooking technique. If you’re going through the cooking process, then doesn’t it make sense that you do it properly? I’ve worked with some really good cooks in the past, but I’ve also seen a lot of bad ones over the years. Yes, I have weaknesses and faults too, but it’s always been tremendously important to me that the food be done to the best of my ability. Doing something to the best of your ability means learning how to do that thing you’re doing the right way.
While a chef can be a great technician, it does him or her little good without the support of other management or ownership. That includes the ability to source good product, hire good cooks, and work with a well-trained service staff. Tom Burke and Paul McCullough at 15 Church are good examples of providing what is necessary for a successful kitchen.
There’s nothing like an extremely hot grill.
I dig properly poached high quality salmon.
Too often a restaurateur must ask themselves “do I want a great restaurant or do I want to make money?” Few can do both.
Is it poaching in olive oil, or is it a variation on confit?
Franco Rua of Cafe Capriccio recently cooked beans in a flask. That’s not only old school, but it’s also cool. He does a lot of old school cooking, therefore, he’s cool.
I’ve seen too many examples of cooks confusing boiling with poaching.
I once worked with a guy that called it ploaching, and I couldn’t tell him otherwise.
Really good roasting of fruits and vegetables requires knowing why you’re roasting them, and what the desired end result should be. Too many cooks think it’s just to cook them.
Fried food in a mini shopping cart or fryer basket is not cool, especially if the fried food is of poor quality. It’s not kitschy either. I was recently served stale, over-seasoned potato chips in a mini fryer basket. Good thing the beer was good
I’ve been poached.
Sometimes a wannabe should be, sometimes not.
I’m not against new things, but I do find a lot of modern cooking methods and ingredients to be too antiseptic for my liking. With that said, a lot of these new techniques require a lot of skill and knowledge.
I love a clean and neat kitchen. I was in a kitchen last week that was dirty, and that was before the kitchen staff was in. If you cannot take pride in your workspace, how can you have pride in your food?
Learn proper technique above all else, if you have a good palate then good food will follow.
Most cooks who “work sauté” do not know how to sauté properly. They use too much heat, do not get proper color on proteins, and add liquid too soon. Despite what bad menus say, it is impossible to sauté in white wine or cream sauce. In fact, you cannot sauté in any kind of liquid or sauce.
When someone who knows next to nothing about cooking and food tirelessly argues with you about cooking food.
Putting a bunch of stuff in a blender generally does not result in pesto, so lets stop calling a bunch of stuff whirled in a blender pesto.
Worst braise I’ve ever witnessed: Barely browned, unseasoned chicken placed in a deep hotel pan with miripoix, and mushrooms, covered with red wine and placed in an oven for an undetermined period of time and called coq au vin. It was done by someone who thought they had learned everything about professional cooking and I could not teach them otherwise. Good, satisfying braises are long affairs that result in deeply satisfying flavors. I now have the urge to make my chicken alla cacciatora.
This is unrelated, but it bares repeating: When you take a picture off the internet from another restaurant and represent it as your work without giving credit, and without making the potential customer aware that it’s someone else’s creative work, that’s deceptive and wrong.
The maillard reaction is important to understand.
Please cook your pasta in a very large pot of rapidly boiling and well salted water.
Blanching requires ice.
I never cook lobsters whole. The claws and tail cook at very different rates. I also like to keep the bodies seperate for stock so some of the parts can be taken out, like the gills which can add bitterness to the finished product.