It is worthwhile to learn the fundamentals of French cuisine, but keep in mind that they are not the only great food culture in the world. The most valuable asset in the kitchen is your common sense. In the beginning, I would not worry too much about the proper size fancy-named cuts than about the overall quality of your product from start to finish. A junk tomato is still junk even after it is peeled and perfectly diced. I believe this to be the common element of great chef, french or not. Still, you need to be familiar with the jargon that comes with the trade.
Learn from a multitude of professionals. Classical French trained chefs will be enthusiastic about classical french. Same applies to the East-West guys. Or South-West. Or North-West. And us New Englanders. Personally, I get most excited at the local farm stand where you can pick up the product and hold it lovingly while you imagine about how its going to be prepared later that evening... all before you even pick up a knife.
Some reading material:
The CIA puts out a book called “The Professional Chef”. This book will provide basic information about all aspects of kitchen work. Tools, cuts of meat, aforementioned fancy-named cuts, principles of baking, sauteing, roasting, braising, so on...very valuable to have on-hand as reference material for all of your staff.
Someone else has already mentioned James Petersons, “Sauces”. This is the bible of sauce making. And I agree that the “Mother Sauces” were great back in Julia Child’s day. There is a general expectation for you to know them if you are in this business and it will provide a foundation for the scientific laws of sauce making.
Modern sauces are more about lighter purees, chutneys, compotes, pan sauces and so on that work to tie in the individual elements on your plate. Instead of treating a sauce like a blanket, it should be more like holding your lover’s hand. And sometimes a nice roasted vegetable stock will work to replace that high carbon, expensive, labor intense demi-glace. Try adding a touch of sweetness and acidity to a savory item rather than enriching it with something even more savory (Roasted Fig and Tomato BBQ to top the Filet for example). Instead of Bearnaise I like to make a lighter, foamy egg emulsion with subtle base flavorings that enhances whatever items are on the plate. Get creative, that is the fun part of our job!
“The Omnivore’s Dilemma” by M. Pollan. Outstanding read. A must for all food professionals. It is alarming at how disconnected we are with how our food is raised or produced in America. This book picks up and brings you well beyond “Fast Food Nation”.
I love Anthony Bourdain’s “No Reservations” on the Travel Channel.
And if you are like me and like to look at lots of pretty pictures, anything by Charlie Trotter. Seeing food that sexy really puts you in the mood to make sexy food.
Most importantly, have fun!!!
Have a wonderful journey.  |