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06-07-2002, 11:34 AM
|  | Registered User | | Join Date: May 2002 Location: Johannesburg
Posts: 88
| |  The Chef's diary
I have lately been thinking that it is time to start documenting my experiences with food, rather than just record successfull recipes. I would really appreciate it if any of you keep some sort of a diary to hear whether you have found real value in keeping note of your attempts, your thoughts, etc. |
06-07-2002, 01:27 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 3,741
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What you suggest should be required of every culinary student!
The closest I come to keeping a diary is my kitchen calendar, where I list each night's dinner menu. It mainly serves to jog my memory -- what did I do with the leftover roast lamb? for example. Otherwise I just try to remember how I did something before, and build on that. Not the most scientific way to go about it, but I'm lucky to still have a good memory (for the failures as well as the successes).
I DO go into far more detail when I list my party menus, such as what I used to marinate the olives, or what went into the smoked salmon mousse, etc. Those are also the times that I note which wines were served. These either go into the "Meals Eaten" file on their own, or into the calendar, which ends up there eventually. |
06-07-2002, 03:09 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
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I agree with Suzanne, especially if you are a type that put his thoughts into order GS
I am such a type and I do that definetely.
I play with cake decorations lately and the more I practice the more typing I have to do later on my observations 
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
06-07-2002, 04:43 PM
|  | Registered User | | Join Date: Feb 2002
Posts: 308
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I love keeping diaries. It's a great way to record your thoughts and experiences. Are you thinking of keeping one handwritten, or on the computer? I use an online diary site that you can keep a password on, or make public. Send me a message if you want some online diary sites. |
06-07-2002, 08:52 PM
| | Registered User | | Join Date: May 2002 Location: Johannesburg
Posts: 88
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Handwritten, I think, KW. I do not have the discipline to do a post-prandial session on the computer - I do not cook professionally and am therefore inevitably one of the diners. |
06-07-2002, 09:17 PM
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That's cool. I keep an online diary because I often think faster than I can handwrite but I am a pretty good typist.
Good luck! |
06-08-2002, 01:57 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
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Kate, can you post the url for this on-line diary please?
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
06-08-2002, 04:11 PM
| | Registered User | | Join Date: Feb 2002
Posts: 308
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I use www.diaryland.com
It may look like it's geared towards young people but people of all types use it, from what I read. You can pick from a variety templates and if you know html you can make your own...Well I will just let you check it out!
Last edited by KateW; 06-08-2002 at 04:32 PM.
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06-10-2002, 09:22 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
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Quote: Originally posted by Suzanne
The closest I come to keeping a diary is my kitchen calendar, where I list each night's dinner menu. It mainly serves to jog my memory -- what did I do with the leftover roast lamb? for example. Otherwise I just try to remember how I did something before, and build on that. Not the most scientific way to go about it, but I'm lucky to still have a good memory (for the failures as well as the successes).
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How far ahead do you plan your menu Suzanne?
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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