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What's your Specialty?

post #1 of 20
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?

post #2 of 20

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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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 20

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.

post #4 of 20

Not desserts.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #5 of 20

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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"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

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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"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

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

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post #8 of 20

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.

post #9 of 20

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!
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #10 of 20

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... 

post #11 of 20

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

...."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 #12 of 20

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?)

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #13 of 20

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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What were we talking about?
 
http://www.cookfoodgood.com
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post #14 of 20

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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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #15 of 20
But Daaaaaaad, ChefTalk.com is my 4th favorite form of procrastination!
post #16 of 20
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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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #17 of 20
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!

post #18 of 20

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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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

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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What were we talking about?
 
http://www.cookfoodgood.com
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post #20 of 20

eclectic global provisions

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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