911,
Sounds like you're looking for a textbook approach to go from beginner to pro. I agree that there's a market for a book like that; but don't think I'm the guy to write it.
My saucier and rotisseur/'q skills might possibly, charitably, with one eye closed, and judged by someone who really likes me and doesn't know squat, be strong enough to handle those aspects. More likely not. Even if I could, I'm way too weak in every other area, including even poissonnier and boucher to consider the project. A lot of my pastry work looks like an 8 year old did it. A talented 8 year old, sure. But still. And plating? There has to be a world's worst, right? Well, you're reading a post he just wrote. Plus, it's been a LOOOOOOOONG time for me dude. I never knew very much, and forgot most of that.
I'm primarily writing for amateurs with the idea of helping people who don't know much develop the skills to become passionate intermediates. That means being able to produce good "restaurant quality" food in a home kitchen -- but doesn't mean being able to survive three hours on the line during a Friday dinner crush. Not that there isn't a lot of crossover, but a lot doesn't.
Take a look at how differently Chef Ed Buchannan (to name one example) sees the world than I do. He developed his viewpoint preparing huge quantities for huge numbers. I developed mine working on menus that changed more or less daily in kitchens that did fewer covers in a month than Chef Ed did in a day. When he sees a problem, his first impulse is to develop a one-size fits all approach that's going to work every time and get the food OUT. Chef Ed does not believe in fooling around. When I see a problem, I want to break it into little bits and solve it by touching, smelling, tasting and tweaking it into submission. I don't see a dish as an end in itself, but as part of the foundation for the next effort.
We're both pretty knowledgeable about a wide range of foods, and we're usually pretty close in terms of how we answer other people's questions. But sometimes our approaches clash and we're worlds apart. Usually we're both right. The point is, our differences are nothing compared to the differences between working in a pro kitchen and cooking at home; and it's the home cooks I want because learning how to cook makes them so darn happy.
A long way of saying, I'm neither qualified nor interested in teaching how to hold down a station.
But yes. Stay tuned, bro. I think you'll be happy with the way the book considers the various skill sets and brings the fundamentals and some of the tricks of the trade into the home kitchen.
BDL  | 
