Do You/ How Often Do You Practice a Technique

a technic is a guide line to one self own abilities.

I like myself the Jam practice or technic once the technic has been employed so many time you start to develop your own style. a bit like playing music for example. the notes or the music readings on a music sheet are like formulas or explanations of the technic to achieve like classical like jazz. then on developing so many technics of cookery you start to jam them or be aware of possibilty for subtilities or elaborate intriquate movements.

the simple is the best.

in pastry that is very difficult to jam too much with the technics but possible. as many recipes in pastries as been developt. an example for cooking books with different recipes of same names are Mrs Beeton of household management.

then it is the result lets say the goal to achieve that must be place firstly in the mind at the start of practicing a technic.

to do something partly blindfolded is possible but their you have to let your inspiration flow like a river or like the wind with moderation. but willingness to please firstly the others that the goal is to be presented or served. for doing the inverse is totally selfish. to be very self critic to the thing you do and always say that is possible to do better and trying to do it better once you have achieved a good goal. then start to play again and change little or few things in the combination of the formulas. or study differently adding the olden days technics that open other doors on the possibility of understand the full process of cooking or pastry or becoming a phylosopher...............

D

a good example of my present day.

I have with me a studet who just came out of culunary school lastjune. I have started to open her eyes on certain possibity. she ven told me she never saw a man like me doing stuff like that. and she is so willing to dress the dishes or the sweet to ful blow in good dressing. she can not understand that for someone to start so bright and eary and always opening her the door of the kitchen!.............

for a professional it is imperatif for the tutor to do the prep practice at least once or twice together elbow to elbow. like that it is easy for the student to hve a go the third time aone but always with eye of the tutor open while he do something else and she is open to do and speak on how to do the prep properly like a chocolate fondant moist and coulant in the middle.

the fourth time I am sure she d it alright but with a small mistake. the 5th time she will get it right. and I will not be worry when I say can you do me some chocolat fondant!.

Isaboe, cooking techniques, like everything else, have one invarient rule: The more you do something, the better at it you get.

Sounds to me, though, that in addition to technique what you have to work on is concentration and motivation. If you intend following a culinary career you have to understand that it's a lot of repetitive work. The same tasks over and over again. You can't wait around until the mood hits you; you have to do the job right now.

If you can't adjust to that, perhaps you've chosen the wrong career path.

totally right! for me to have learnt to turn an artichock perfectly. to satisfy now this days people such as the roux brother's last year! from when i strarted turning in one year working in paris in maxim's for my first years work certainly over 100000 pieces...........................