Chef Forum banner
1 - 17 of 17 Posts

·
Registered
Joined
·
288 Posts
Discussion Starter · #1 ·
Which is the more important aspect of a quality dish? Is it the passion that the chef puts into it or the quality of the ingredients.

Just to declare my stand at the outset of the debate: Passion rules. A chef who's got the love will get the best ingredients, or if not, make the mediocre ones great. No love and you'll probably go for cut rate stuff, or if you luck into quality ingredients and don't care, the food will **** anyway.

Any thoughts?

Peace,
kmf
 

·
Registered
Joined
·
379 Posts
PASSION!!!

:rolleyes:

Let me explain: Even with the best of ingredients, mediocre results might occur if the passion isn't there!

[ May 16, 2001: Message edited by: pooh ]
 

·
Registered
Joined
·
80 Posts
Passion.

I agree totally. Even with mediocre ingredients passion inspires the improvision of said ingredients into something so much more. If you have the freshest and best ingredients then passion can lead the way to spectacular results.

Definitely Passion!!!! :D
 

·
Registered
Joined
·
401 Posts
Passion. You can tell when someone is cooking because they HAVE to and when someone is PASSIONATE and CARES! The finest ingredients always help, but...
 

·
Registered
Joined
·
2,550 Posts
Passion comes first, way before the ingredients...for all the aforementioned reasons!

:p
 

·
Registered
Joined
·
3,236 Posts
Passion help in any job. You can not created a fantastc dish with poor ingredients. So I'll have to say that first you need ingredients of the best quality. Then use your passion to transform them into something spectacular.
 

·
Registered
Joined
·
732 Posts
You need to love your food and follow "fresh is best" as the 11th commandment. So in my opinion you need to mix both passion and quality, to create a really great dish.
 

·
Registered
Joined
·
3,236 Posts
My first thought when I read Devotay's question was Jeni's story about the spoiled shrimps. There is not enough passsion to turn bad shrimps into a great dish, make that an edible one.
 

·
Registered
Joined
·
379 Posts
It would never enter any chef's mind who is truly Passionate to use spoiled food to begin with, Iza.

:rolleyes:

[ May 18, 2001: Message edited by: pooh ]
 

·
Registered
Joined
·
70 Posts
OK, lets no talk spoiled shrimp, lets talk powdered mashed potato mix. A chef with passion can use milk, roasted garlic, herbs, whatever to make the best whipped potatoes. While a chef who doesnt care may start with Idahos finest, and screw it up.
 

·
Registered
Joined
·
3,236 Posts
The point I was trying to make is that the best chef in the world can not turn bad shrimp into good one no matter how passionate he is. Hence my choice of ingredients over passion.
 

·
Registered
Joined
·
2,550 Posts
I'll have frozen shrimp over spoiled shrimp any day!

:eek:
 

·
Registered
Joined
·
281 Posts
Passion. I've seen great ingredients ruined by someone that does not care or does not know what they are doing.

The ingredients should be wholesome, and should fit the setting. Having worked from fine dining to institutional I have seen secondary cuts shine in the hands of a real cook and top quality Angus beef and Maine lobsters transformed into mediocrity.

Nothing will make poor ingredients great, although I've seen average ingredients become pleasantly acceptable by proper techniques and a fine palate for seasoning and flavoring.
 
1 - 17 of 17 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top