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Working as a cook

post #1 of 6
Thread Starter 

So i am thinking of working as a cook.The thing is there are some tastes which i really don't like.Is it necessary for a cook to like what he is making?Do i have to like to eat what i cook for other people in my profession?

Sorry for bad english

post #2 of 6
Are you asking if you have to like what you cook, or if you have
to taste what you cook?
No to the first....YES to the second.
post #3 of 6

You gotta taste everything. I have always disliked mushrooms and olives, but a number of years ago I determined that I needed to know when they taste as they should. So I started eating dishes that had them as ingredients and asking people who liked them if it tasted good to them. I'm still not a huge fan of mushrooms, I can take them or leave them, and green olives are awful in my opinion. But I have learned to appreciate black olives (still can't do tapenade though), and more importantly, when I cook with them, I know if I've made something that tastes delicious to people who like such things.

post #4 of 6
Quote:
Originally Posted by skamper View Post
 

You gotta taste everything. I have always disliked mushrooms and olives, but a number of years ago I determined that I needed to know when they taste as they should. So I started eating dishes that had them as ingredients and asking people who liked them if it tasted good to them. I'm still not a huge fan of mushrooms, I can take them or leave them, and green olives are awful in my opinion. But I have learned to appreciate black olives (still can't do tapenade though), and more importantly, when I cook with them, I know if I've made something that tastes delicious to people who like such things.

Exactly right. It doesn't matter what you like or dislike, your own taste buds are the only way you have 

to gauge the flavor of what you're making--even if "made the same" every time, too many tiny variables can

affect the taste, and the customer benefits...or suffers. 

post #5 of 6
Exactly. You MUST taste everything. EVERY time. This isn't just for the customer though, it is also how to develop a palate. When you first start cooking you will work with people who will seem like super tasters, but their only advantage is experience. Also pay attention to the description words that people use.. Words like acidic, tannic, woody, citrus, spice, salty, research and taste. You might be surprised by some of the things you end up enjoying.
post #6 of 6
ok off topic. thinking of cold smoking sable fish in cedar. wondering if i do this and quick grill. sear marks/ heat is this safe to eat. due to parasites an ect
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