- Joined May 15, 2013
I get the obsession with knives, but what's with spoons and pastry? I've worked in pastry/bakery before, but never yearned for a certain type of spoon with specific qualities.
One handed quenelles just look better for things like ice cream/whipped cream. Instead of being three sided a really well done one handed quenelle is rounded all the way around and are nearly egg shaped. There are lots of different methods to achieve the one handed quenelle but the vid below shows you a great end result.A one spooned quenelle?!?!? I've always used 2 spoons.
Is that a Zen chef thing, like the sound of one hand clapping?
We scandinavians have a better situation in general, than most chefs. The laws, the society and mentality is in general different.Some of these 50 things are very correct, others are far off. Thats at least my experience.I really dislike lists like this because for the most part they're untrue. I have been in the kitchen for 35 years, i have a wife(never worked in the business), 4 kids rangeing from17 down to 7 months, never was an alcoholic, drug addict, shutin with no friends, constantly wounded and burnt, abbused, belittled, and my mom was always an awful cook so thank god she stoped cooking for me. I have made an excellent income and at 48 years old I am now semi retired while owning 3 different restaurants, with managing partners and still working a couple says a week at the hotel I was formally the head chef at. I chose this profession because I love it but made a decision many years ago to work it smart. People that suffer the crap listed in the list need to work smarter and the people who perpetuate the abbuse and unprofessionalness rampent in list like these need their employees and customers to walk out on them, then beat with a big stick. It is those people( jerks) that give our profession and love of the art a bad name.
im in malmo at the moment looking into work in copenhagen. Adding to the one spoon quenelles look into the fat duck book for what i would call perfection. one is standing vertical if i remember correctly. Safe to say Scandinavia has had some of the best and worst kitchens i have worked in but for the most part well onto the top line where some of these dont or can not apply.I live outside of Kungsbacka just south of Gothenborg. Your down south arent you?
omfg really? i thought i was the only one that 'grew up' this super glue in the kitchen.Stitches are what fancy people get instead of using super glue.
This is not even close to being correct.Incidentally, superglue was first developed as a wound-sealant. But it's carcinogenic in the extreme and putting it in wounds gets it straight into your bloodstream, so it raises your chance of getting all cancers about equally, including the hard/impossible to treat types.
Of course, I'm young and inexperienced so my opinion doesn't count for that much, but I find the cult of pain that surrounds professional cooking strange and artificial (and driven by the strange machinations of the working-man psyche). Because of the insane amount of difficulties that are legitimately a part of cooking for a living, I think people take too much to glorifying as well as exaggerating their sacrifices and difficult work conditions. If the consensus among chefs was towards life in the kitchen that is hospitable to a reasonable standard, perhaps a lot of unnecessary suffering and needlessly bad food could be avoided.
Ah see that's where you haven't seen the Irony in the list I put up - it is meant to be taken totally tongue in cheekThere's a lot of truths to both lists to me, but damn the second one is awfully negative.
My mentor taught my two REALLY important things as a chef and business owner. 1) it's all in your attitude. Simple as that. If you have a bad attitude, arrogant, or are close minded, your work place will be full of painful references like said in the second list. 2) don't fret what you can't control. If its out of your reach, forget it. It's gonna rain whether you want it to or not.