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Alright, all you opinionated, loudmouthed, white wearing Miscreants...

post #1 of 22
Thread Starter 

I'm giving you one sentence to describe your personal philosophy towards food.

 

let's hear it.

post #2 of 22

Make it fresh,  tasty, and appealing without trying to gild the lily.

 

 

and i wear black coats

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 22

Respect the ingredients, respect the cooking method, keep it honest.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 22

Passion, they know when you have it, it shows when you don't................ChefBillyB

post #5 of 22

Do what the chef says, how the chef wants it, before the chef tells you to do it.

 

proper internet connection! w00t!

post #6 of 22

"'If in doubt, throw it out'''  If you would not eat it, or be proud of it,  then don't serve it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 22

Dress up inexpensive ingredients and sell them for as much money as possible to the snooty rich people in the dining room.

OR: Cook really well.

Practically the same thing.

post #8 of 22

Heart, Soul, Love and proper technique.... Without those youl never accomplish much in a kitchen.

post #9 of 22

It wasn't until I grew up and matured that I developed a true understanding and respect for food and that it was the one thing that was going to afford me a great family and life outside the kitchen.

Panini

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 #10 of 22

Cooking is about creating good food that is spiced with knowledge and flair, but the secret ingredients are PASSION, INTEGRITY, and knowing & understanding your taste buds.... 

Be ready to learn on a daily basis... Great Chefs r always open to learning things and skills from any one, the street hot dog vendor/the newbie line cook/ the dishwasher/ any one can show u another twist to ur masterpiece and help in making it better

post #11 of 22

keep it simple, keep it clean...let the food speak for itself...we are merely the musician...the food is the song...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #12 of 22

Cook what the customer(s) want in the manner they want it and are willing to pay for it!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #13 of 22

aw, shucks pete,

that's just so warm and fuzzy!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #14 of 22
Quote:
Originally Posted by durangojo View Post

aw, shucks pete,

that's just so warm and fuzzy!

joey

Yeah, I know wink.gif, but someone has to pay the bills...
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #15 of 22

Make believe you are cooking it for your Mom and Dad

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #16 of 22

Cook every meal as if you were the one paying for it!

post #17 of 22

Find the best ingredients and use them.

post #18 of 22
Quote:
Originally Posted by RGM2 View Post

Cook every meal as if you were the one paying for it!

I LIKE this!
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #19 of 22

love the food and keep it simple, fresh, seasoned and prepared to perfection

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #20 of 22

Yes, Catherine McCord, I'll be happy to squeeze in a date with you Saturday, but I already have dates with Giada on Friday and Padma on Sunday. 

post #21 of 22

I wouldn't mind ''cooking with Padma''

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #22 of 22

Line cook point of view, something we yell at each other on the line alot - "make it nice, don't make it twice"

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