Simple question: What's your speciality?

[Jim]

Maybe it has been asked before, but what do you consider your speciality? Be specific!

I'll start... Early-1900s American.

You?

[shroomgirl]

I get asked this alot and never know quite how to answer....fresh seasonal classic good food with fun flavor twists occasionally thrown in for good measure.
Balance in meals.

people tell me my specialty is fish... I think it's sauces.

[Nick.Shu]

i like nice creative and well executed food. I've spent 6.5yrs working in a cajun restaurant and as well spent 4.5yrs training in commercial cookery.

In reality im probably more interested in correcting my weak sides in cookery, than specialising at this stage, but from what im told, sauces seem to be my stronger point.

So given that, i prefer to be a good alrounder.

[cookM]

People ask me that all the time when I tell them I'm a cook. I'm not sure what it means, really. Does it mean what cuisine do make well or have been cooking for a long time? Or does it mean what is your favorite dish or cuisine to cook? I wouldn't know how to choose. Spanish? French? Italian? Moroccan? China Moon cuisine? How are you supposed to pick your favorite child?

[layjo]

I would have to say making soups and stews with fresh ingredients at hand. I like classic soups, but now and then I get my creative juices flowing and conger up a pretty good pot or two of great soup. I'm getting interested in Asian style and inspired soups lately. Flavorful clear broths with fresh vegetables and beef, poultry, or seafood. The cooler months are not far away, the time for creamy chowders, hot brothy soups, and hearty stews!

[BevReview Steve]

Chili, maybe?

Well being Canadian and not really having a culinary history like the French or the Italians, (except maple syrup, back bacon (what you call Canadian Bacon), and poutine (if you don't know what poutine is ask it will kill you!))or even "regional cusine" like what exists in the US.

I like to take from all over the world. If I can make a dish from Cambodia and have a Cambodian say wow that tastes like what my grandmother made I feel I have done my job

[Isa]

Jeff,


I have to disagree with you. I'm from Quebec and I feel with do have a regional cuisine. Granted it is not as old as the French but we do some dish that are unique and I am not talking about poutine. which I find discusting and would never eat).


Some examples? Beside the heavy winter fare of tourtiere, creton and other heavy dishes there is cipaille, many fish dish

[chefjohnpaul]

My roots are classical French, but that is a spring board to so many other things in that the techniques are applicable in just about every other cuisine. I would have to say my specialty would be cuisine "bon femme" with an emphasis on sauce. Or in other words, good home cooking! I prefer unpretentious food that is prepared well no matter what the culture. I really like informal country style bistros - duck confit, rustic pate's, braised secondary cuts of meat, any kind of potato, macaroni and cheese, crusty bread and plugra, tart tatin with vanilla bean ice cream,a glass of Rhone wine. Good friends, good food, truely God's good gift.

[Isa]

Sorry I hit return too soon.

Where was I? Yes regional or national cooking. We do have dishes that are unique to our country. We have many fish that are only available here. I would give you some example but I can not think of their english name.

In the last decades we have develop cheese that are unique to Quebec. We've had Oka for the longest times, a cheese made by the monks, now local cheesemaker, among them Tournevent, makes their own cheese with the products that are available locally.


I could go and on about our cuisine. Granted our culinary heritage may not that as broad as the French or Italian but to say we have none would be a mistake.


Sisi

[Chef David Simpson]

I'd really like to know why people ask this question when you say your a chef. It seems to me that no matter where I go in this country. When someone asked me what I do for a living, when given an answer, inevitably their next question will be "What's your speciality"? And I answer, as dumb as the question is.

[This message has been edited by Chef David Simpson (edited 11-08-2000).]

[Chef David Simpson]

I don't mind chef to chef. My speciality is California-French and Italian.

[shroomgirl]

CDS you're great! I love just saying seasonal local creative wouldn't it be great to say "I cook sensually so that all of your senses are aroused by my food.".......

[lynne]

I see nothing wrong with saying you cook sensually. My business is to create an entire romantic experience from beds to breakfasts and everything in between; the environment and eerything that touches or excites your senses is important. Delivering a breakfast in bed that culminates in a silky chocolate fondue, fresh, juicy berries and a dollop of so naughty freshly whipped cream...

That said, everyone presumes breakfast is my specialty and in a way I guess it is. But I have to say that mediterranean colours and flavours are what excite me and get my creative juices flowing. And how so romantic med. dishes can be...