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What's your Specialty?

post #1 of 20
7/5/12 at 12:18pm
Thread Starter 

So I'm decently new to the Culinary game and people(not Chefs) hear I'm a Chef and they always ask the same question: "What's your specialty"?

 

Am I an idiot because I have absolutely no idea what that even means? Sure, I have certain techniques that I like to use and certain things that I like to make, but I think that the question of a 'specialty' is something that you've been doing so long, you're kind of famous/known for it. I always just reply "I don't know yet" because that's the most honest thing I could think of. I feel like I haven't learned NEARLY enough to have a specialty yet.

 

What about you wonderful Epicurian veterans? What are your specialties?

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post #2 of 20
7/5/12 at 12:30pm

My specialty is providing good food that people enjoy eating.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 20
7/5/12 at 2:57pm

I'm not a professional, but I bow to Pete's explanation!

 

I suppose I have LOTS of 'specialities' - things I like to cook and friends/family like to eat.

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post #4 of 20
7/5/12 at 3:55pm

Not desserts.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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post #5 of 20
7/5/12 at 8:45pm

Ice-water. 


Edited by IceMan - 7/6/12 at 7:58am

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #6 of 20
7/6/12 at 3:36am

Deserts

 

 

I guess that's a complement, BDL

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #7 of 20
7/6/12 at 4:37am

Fried eggs.

 

And I have quite a talent for assembling salads :)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 20
7/6/12 at 10:58am

My specialty is bacon.


I understand what you mean though, when you're still just starting and all the information is out there and overwhelming.

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post #9 of 20
7/6/12 at 5:16pm

Yes, i do have a specialty!

 
Rice stuffed pork flank steak sewed bags, in demiglace sauce with caramelized endives.
 
And I'm not even a chef, go figure...
It's all about finding an impressive name for the dish and voilá!
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post #10 of 20
7/6/12 at 11:13pm

I've been cooking professionally for a long time and this is probably the worst question you can ask a cook/chef.  I simply reply with something I specifically love to do (grill, roll pasta, braise).

 

And ChefHow...I asked myself the same question... 

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post #11 of 20
7/7/12 at 7:51am

I HATE being pigeon holed.

 

In any case right now I "specialize" in chocolate, about 25 variates of bon-bons, about 12 variates of bars

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post #12 of 20
7/10/12 at 10:47am

Now, with all of this said, let’s take a step back

I think that we should stick with the subject and not draw any lines in the sand

Thank you all

K~girl

 

(btw – has anyone notice the infrequency of the OP, they have not returned?)

ALOHA

Translation:  alo, sharing or in the present
                   oha, joyous affection or joy
                   ha, life energy, life or breath

The joyful sharing of life energy in the present

 

 

http://mykitcheninthemiddleofthedesert.wordpress.com/

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post #13 of 20
7/10/12 at 3:58pm

Osso bucco?  [Perk].  Pete, you're (a) coming for dinner; and (b) cooking.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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post #14 of 20
7/10/12 at 6:02pm

OK boys and girls, it is time to stop "picking nits" and get back to real life!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #15 of 20
7/10/12 at 6:13pm
But Daaaaaaad, ChefTalk.com is my 4th favorite form of procrastination!
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post #16 of 20
7/10/12 at 6:37pm
Quote:
Originally Posted by ChefDave11 View Post

But Daaaaaaad, ChefTalk.com is my 4th favorite form of procrastination!

And "picking nits" is your third? lol.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #17 of 20
7/10/12 at 6:47pm
Quote:
Originally Posted by PeteMcCracken View Post

Quote:
Originally Posted by ChefDave11 View Post

But Daaaaaaad, ChefTalk.com is my 4th favorite form of procrastination!

And "picking nits" is your third? lol.gif

I thought I was pretty clear when I said it was my 4th!

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post #18 of 20
7/11/12 at 2:35am

What was original question???

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 #19 of 20
7/17/12 at 7:31am

Posted by siduri View Post

I have two questions

1. why don't we take the "what's a chef" question "outside" (to another thread)

and

2. what IS your specialty?  If you don't have one, fine, but if someone says "what's your favorite recipe for xyz" i don;t say "I don;t make xyz, and I'm better than you because of that" - i just don;t answer. 

 

Hear!  Hear!  Brava bravissima!!

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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post #20 of 20
7/17/12 at 8:29am

eclectic global provisions

Wisdom comes with age, but sometimes age comes alone.
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