Without understanding the history of the people, the regions, the establishments of certain cuisines (mother cuisines and all the derivitives thereof) how can one truly understand the essense of tradition.
Being a chef, I try to learn as much as possible about as many traditions as I possibly can. Sometimes I question things that have been around for hundreds of years and wonder what the difference was for Careme and Escoffier versus Cheffy working in a state of the art Kitchen...and what would they say if the tasted my Chipotle-Miso Glace de Viande...
Makes me wonder...
My latest buzz was discovering how rice paper was made when I was sitting there frying up rice bowls and realized I didn't know how rice paper was made and had no idea that there was a plant named "Rice Paper Plant"...when the inquiring mind quits inquiring then it is time to move on and learn another profession...
Cheffy's Two Cents...
Being a chef, I try to learn as much as possible about as many traditions as I possibly can. Sometimes I question things that have been around for hundreds of years and wonder what the difference was for Careme and Escoffier versus Cheffy working in a state of the art Kitchen...and what would they say if the tasted my Chipotle-Miso Glace de Viande...
Makes me wonder...
My latest buzz was discovering how rice paper was made when I was sitting there frying up rice bowls and realized I didn't know how rice paper was made and had no idea that there was a plant named "Rice Paper Plant"...when the inquiring mind quits inquiring then it is time to move on and learn another profession...
Cheffy's Two Cents...
Trying to make a difference one palate at a time...
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Cheffy's Blog
Want some more Cheffy Babbles????????
Cheffy's Blog
