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Homecook challanges.

post #1 of 8
Thread Starter 

Hi,

 

I've recently moved out and left the restaurant I've worked on for 5 months and I'm currently working in a different field. I plan on doing culinary school( I can do it on my country for free) and keep the culinary thing as just a passion for now.

 

This being said, I've experimented with a lot at home but I still don't know how good my cooking skills are. What are some VERY difficult home dishes to correctly pull off? What are some basic skills and dishes every homecook and culinary student should know how to make?

 

Thanks.

post #2 of 8

A perfectly cooked egg is often mentioned as a test of one's skill.  Making clear stocks - meat or veggie, cooking steaks to temp, pan sauces, all fairly basic.  This sort of question has been asked before, lots of interesting answers, differing opinions on some things here and there.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 8
Putting up four or more plates of hot food at the same time, with at least three elements on them (sauce doesnt count), at least one of which is cooked a la minute. Oh, and with a bare minimumof dishes and mess to tend to afterward.

I am not kidding about this, by the way. Making good tasting food is actually relatively easy. Getting it to your guest at its optimal service point is the real trick. Figure out how to hold items, or figure out what items shouldn't be held. You can make extraordinary beautiful food that uses mind bending techniques that will never go out hot, and will leave your kitchen looking like a class four hurricane just blew through.

Al
post #4 of 8
Quote:
Originally Posted by AllanMcPherson View Post

Putting up four or more plates of hot food at the same time, with at least three elements on them (sauce doesnt count), at least one of which is cooked a la minute. Oh, and with a bare minimumof dishes and mess to tend to afterward.

I am not kidding about this, by the way. Making good tasting food is actually relatively easy. Getting it to your guest at its optimal service point is the real trick. Figure out how to hold items, or figure out what items shouldn't be held. You can make extraordinary beautiful food that uses mind bending techniques that will never go out hot, and will leave your kitchen looking like a class four hurricane just blew through.

Al

Hilarious. So true. Getting 5 different dishes out warm, within a decent time frame efficiently, maximizing flavor /presentation and getting the best out of your ongoing ingredients while minimizing waste is where the difficulty lies. Prep and mis en place is everything. But hey, I just play a chef on the internet. 

post #5 of 8

Funny I manage a full blown Thanksgiving dinner on time with everything warm/hot/cold as needed.

post #6 of 8
Quote:
Originally Posted by AllanMcPherson View Post

Putting up four or more plates of hot food at the same time, with at least three elements on them (sauce doesnt count), at least one of which is cooked a la minute. Oh, and with a bare minimumof dishes and mess to tend to afterward.

I am not kidding about this, by the way. Making good tasting food is actually relatively easy. Getting it to your guest at its optimal service point is the real trick. Figure out how to hold items, or figure out what items shouldn't be held. You can make extraordinary beautiful food that uses mind bending techniques that will never go out hot, and will leave your kitchen looking like a class four hurricane just blew through.

Al

When we have dinner parties at home my wife has given toasts to the restaurant I intern at for teaching me to clean up as I cook. 

post #7 of 8

My wife used to think that she should do her share and cook a meal or two now and again.  I bit my tongue and smiled a lot.  She had no idea how to time things so they'd be close to being ready when appropriate.  She's much happier now that she doesn't feel guilty about not fixing me dinner once in a while.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #8 of 8

My wife divorces me every other weekend for leaving my kitchen just like that C-4 hurricane as stated before.  She really goes off when she has to clean up for me between dishes.  I also use her as my "tasting subject".  Funny it is though, that she never seems to make any noise when she takes the pay-off out of my pockets. 

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