What are the two things about being a chef?

Discussion in 'Professional Chefs' started by skeleton, Jun 15, 2005.

  1. skeleton

    skeleton

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    So, I've just gone through the List of Two Things and there seems to be a missing category! Two things about cooking!

    The two things about blanching veggies:
    1: Only cook until the veggies until they are soft on the outside, crunchy on the inside (al dente)
    2: Put enough salt in the water that you can just taste it.

    The two things about baking:
    1: Baking is magic, best left to bakers.
    2: If you put a tablespoon instead of a teaspoon, it will be garbage.

    The two things about Italian cuisine:
    1: Rome's cuisine is better than everywhere else in Italy, according to the Romans.
    2: The same goes for every region in Italy.

    The two things about being a chef:
    1: A dull knife is more dangerous than a sharp knife
    2: Faster, you morons! Faster!

    Anyway, those are just off the top of my head. There is a lot of fun to be had here. Anybody have any idea what the two things are about butchery? Maybe "Cut across the grain of the meat" and "Follow the silver skin" or something...

    Anyway, have fun!
     
  2. greg

    greg

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    The two things about butchery:

    1. Follow the seam.
    2. If you're not butchering the meat, you're butchering it.
     
  3. captain cook

    captain cook

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  4. frizbee

    frizbee

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    Two things about cooking (not baking...LOL)
    1. Recipes are just guidelines (unless in a commercial kitchen)
    2. Always use the freshest ingredients possible.

    Frizbee
     
  5. 100folds

    100folds

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    the two things about sous chef;
    1. Production
    2. knowledge
     
  6. chrose

    chrose

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    Two things about making stock or soup:
    1) Salt is a mineral that does not disappear. You will get out what you put in regardless of how much liquid you reduce.
    2) A stock pot is not a garbage pot. Garbage in, garbage out!
     
  7. skeleton

    skeleton

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    The two things about cutlery:
    1: Chef's knife.
    2: Paring knife.

    Everything else is a gadget.
    Note: This list obviously doesn't apply to butchers, and .. well.. peeling carrots with a paring knife sucks. Which is why you should get organic, so you can just scrub them.
     
  8. organizedchaos

    organizedchaos

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    Hmmm... two things about being a chef, other than the obvious (ie, cooking):

    1. Dealing with stress
    2. Dealing with people who can't deal with stress
     
  9. chinds85

    chinds85

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    The two things about baking:
    1: Baking is magic, best left to bakers.
    2: If you put a tablespoon instead of a teaspoon, it will be garbage.

    (That one is my favorite. So true!)
     
  10. shroomgirl

    shroomgirl

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    offsite catering:
    if you don't have it improvise
    flow, just flow with the event.....

    menu wording;
    guests pay extra for French words
    "special of the day" can only be used once on a menu

    Stacking or 5 component dishes:
    the more components the more fingers that touch the finished dish
    if you have great fresh ingrediants don't doctor them

    Good food:
    balance, balance, balance.
    it can come in the form of hamburger or a plate with foie

    Waitstaff:
    it's not only the food stupid
    poor waitstaff can screw up the best food and make the best out of mediocre food......all to the chagrin of the back of the house.
     
  11. greg

    greg

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    This is the best reply I've seen so far. Although, all things being equal, I'll take the foie every time! :D
     
  12. panini

    panini

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    two things about being a chef...

    Your usually not a pastry chef..
    Stay out of the Bakeshop...
    :chef: :D
     
  13. chef_bob

    chef_bob

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    Menu Pricing:
    1 – Adjectives are worth a dollar each
    2 – Gross profit $$ are more important that food cost %
     
  14. 100folds

    100folds

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    The two things about working with a Chef;
    1. Yes Chef
    2. No Chef

    The two things about being happy in this industry;
    1. Fulfilling the passion for knowledge
    2. Seeing that it's not just about you but about the team
     
  15. ricib

    ricib

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    About being in the kitchen in the first place -

    Know what you do best
    Do what you know best
     
  16. chefoncall

    chefoncall

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    1. Hire only the best people.
    2. Train them only to cook.

    Give up on the lack of knowledge.Get smarter through knowledge. Start hiring practices industry wide. Do not give out paychecks to those that just need it. They are destroying the profession. Go away all sand baggers! Unemployment industry has it's own requirements.
     
  17. skitty

    skitty

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    1) A failure to plan on your part, does not constitute an emergency on my part.
    2) Just get out the first ticket; the other 37 will follow...... :cool:
     
  18. chef_bob

    chef_bob

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    Working the line:
    1 - do one thing at a time
    2 - do it quickly (repeat as needed)