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I don't know everything

post #1 of 3
Thread Starter 

Lord, sometimes it feel like I barely know anything.  So in order to help myself feel better and just to see how human we really are, I want to start a thread where we all admit something we don't know in the kitchen.  Open up and be vulnerable for a second.  I know we are all culinary bad asses on a regular basis, but what is it that you don't know?  I personally have no idea how to make a creme angaise or a panna cotta.  If required to do so for a cooking test or mystery basket I think I would cry.

post #2 of 3

You are not alone there. I ask myself this all the time, what exactly do I know? Sometimes we get too comfortable with a certain job or dealt with a certain crew who knows very little to benefit from, therefore making us feel some what "adequate". Till that day comes where you enter a new kitchen or meet a certain individual that presents its challenge, thats where your self doubt comes into play. Mr bad ass cook just got schooled, ego got dropped a few notch. 

 

I think we've all been there, god knows I have many times. The good news is, that is how we get better! All boils down to experience. You've never worked in a place that made panna cotta , there fore you don't know, simple. Seriously though what place doesn't make panna cotta? Lol I tease. All jokes aside, I lack pastry/desert skills, I would lose instantly if that was in my mystery basket. Before that I was weak in the butcher game so I got to practice and its a thing of the past now.

post #3 of 3

I learn something new everyday  . Wrap a head of celery in aluminum foil.It will stay crisp and last in a 40' refrige for 2 weeks or more.

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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