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What are the two things about being a chef?

post #1 of 18
Thread Starter 
So, I've just gone through the List of Two Things and there seems to be a missing category! Two things about cooking!

The two things about blanching veggies:
1: Only cook until the veggies until they are soft on the outside, crunchy on the inside (al dente)
2: Put enough salt in the water that you can just taste it.

The two things about baking:
1: Baking is magic, best left to bakers.
2: If you put a tablespoon instead of a teaspoon, it will be garbage.

The two things about Italian cuisine:
1: Rome's cuisine is better than everywhere else in Italy, according to the Romans.
2: The same goes for every region in Italy.

The two things about being a chef:
1: A dull knife is more dangerous than a sharp knife
2: Faster, you morons! Faster!

Anyway, those are just off the top of my head. There is a lot of fun to be had here. Anybody have any idea what the two things are about butchery? Maybe "Cut across the grain of the meat" and "Follow the silver skin" or something...

Anyway, have fun!
post #2 of 18
The two things about butchery:

1. Follow the seam.
2. If you're not butchering the meat, you're butchering it.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #3 of 18
The two things about pan searing:

1.Get a heavy guage pan hot before adding the oil.
2.Let the item to be seared come up to cellar temperature first.

http://www.onepanwonder.com/videoclips.html
post #4 of 18
Two things about cooking (not baking...LOL)
1. Recipes are just guidelines (unless in a commercial kitchen)
2. Always use the freshest ingredients possible.

Frizbee
Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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post #5 of 18
the two things about sous chef;
1. Production
2. knowledge
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #6 of 18
Two things about making stock or soup:
1) Salt is a mineral that does not disappear. You will get out what you put in regardless of how much liquid you reduce.
2) A stock pot is not a garbage pot. Garbage in, garbage out!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #7 of 18
Thread Starter 
The two things about cutlery:
1: Chef's knife.
2: Paring knife.

Everything else is a gadget.
Note: This list obviously doesn't apply to butchers, and .. well.. peeling carrots with a paring knife sucks. Which is why you should get organic, so you can just scrub them.
post #8 of 18
Hmmm... two things about being a chef, other than the obvious (ie, cooking):

1. Dealing with stress
2. Dealing with people who can't deal with stress
post #9 of 18
The two things about baking:
1: Baking is magic, best left to bakers.
2: If you put a tablespoon instead of a teaspoon, it will be garbage.

(That one is my favorite. So true!)
Chris Hinds
Chef, Blue Door Cafe'
Culinary School Prospective
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Chris Hinds
Chef, Blue Door Cafe'
Culinary School Prospective
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post #10 of 18
offsite catering:
if you don't have it improvise
flow, just flow with the event.....

menu wording;
guests pay extra for French words
"special of the day" can only be used once on a menu

Stacking or 5 component dishes:
the more components the more fingers that touch the finished dish
if you have great fresh ingrediants don't doctor them

Good food:
balance, balance, balance.
it can come in the form of hamburger or a plate with foie

Waitstaff:
it's not only the food stupid
poor waitstaff can screw up the best food and make the best out of mediocre food......all to the chagrin of the back of the house.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 18
This is the best reply I've seen so far. Although, all things being equal, I'll take the foie every time! :D
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #12 of 18
two things about being a chef...

Your usually not a pastry chef..
Stay out of the Bakeshop...
:chef: :D
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #13 of 18
Menu Pricing:
1 – Adjectives are worth a dollar each
2 – Gross profit $$ are more important that food cost %
Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
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Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
Reply
post #14 of 18
The two things about working with a Chef;
1. Yes Chef
2. No Chef

The two things about being happy in this industry;
1. Fulfilling the passion for knowledge
2. Seeing that it's not just about you but about the team
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #15 of 18
About being in the kitchen in the first place -

Know what you do best
Do what you know best
Life without broccoli isn't really life, is it?
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Life without broccoli isn't really life, is it?
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post #16 of 18

Two Things About Being a Chef

1. Hire only the best people.
2. Train them only to cook.

Give up on the lack of knowledge.Get smarter through knowledge. Start hiring practices industry wide. Do not give out paychecks to those that just need it. They are destroying the profession. Go away all sand baggers! Unemployment industry has it's own requirements.
post #17 of 18
1) A failure to plan on your part, does not constitute an emergency on my part.
2) Just get out the first ticket; the other 37 will follow...... :cool:
post #18 of 18
Working the line:
1 - do one thing at a time
2 - do it quickly (repeat as needed)
Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
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Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
Reply
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