What is your Culinary Philosophy ?

Discussion in 'The Late Night Cafe (off-topic)' started by margcata, Jan 3, 2012.

  1. margcata

    margcata Banned

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    What is your culinary philosophy professionally and / or at home ?

    Mine is based on seasonal eternally fresh sustainable products. I am adventurous having wings and wheels, and have met many Professional known Chefs. I dislike complicated recipes. I believe that a good recipe is simply written or stated.  
     
    Last edited: Jan 3, 2012
  2. boar_d_laze

    boar_d_laze

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    Ingredient driven, mostly New American Bistro and Boy Food Steakhouse -- both with a "California accent." 

    "Ingredient driven" not only means that I seek the best ingredients but that I "organize" my dishes so that a single ingredient stars, while the others play supporting roles.  

    My start was in "Barbeque" (both Southern and Californian), "Continental," Nouvelle and "California" -- and I use the techniques, the flavor profiles and other basics I learned so long ago for all my current cooking.  I've always bopped around a lot of styles, and lately I'm going pretty retro with the American stuff I mostly do.  I'm also getting simpler, although you wouldn't necessarily believe it from the recipes I write.

    BDL
     
  3. Iceman

    Iceman

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    I think my "philosophy" is based on some simple ideas. 

    ~ I try to put the best plate of eats on the table, made of the highest quality ingredients that I can economically source (afford, lol). 

    ~ I try to give the best value for money while earning the most profit possible. 

    ~ I try to give whoever I am feeding an experience that they will want to come back to. 

    I hate eating food that I have made. Too much of the time I eat as I go, making whatever I'm making, and never really enjoy it properly when I sit down to eat it. 
     
  4. phatch

    phatch Moderator Staff Member

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    I don't have a concrete food philosophy. A lot of my cooking is about feeding the family and making the associated family time a good time. We eat together for breakfast on school days and dinner every night. I try to  minimize waste which means recycling and re-purposing leftovers. And certainly the family budget enters into it.

    Last night I took the potato masher to some meatballs we had leftover from a pasta bar party. Used that to be the sausage in some baked ziti (penne really that was also leftover from the pasta party).

    I enjoy eating and want to make the best of what I have available.
     
    Last edited: Jan 3, 2012
  5. chefedb

    chefedb

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    Cook Well, Make them Happy Charge them for it. Make a good living.
     
  6. durangojo

    durangojo

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    not sure if i have a 'philosophy' per se but i'm with you margcata...simple, simple. simple...i challenge myself to stay within 5 ingredients or less, and let each ingredient court and marry... in m.k.f fisher's words...."sharing food with another human being is an intimate act that should not be indulged in lightly"....it is fragile and beautiful, like love ....so whether i am cooking for 2 or 100, i strive to bring that to the table...i buy the best ingredients that i can afford and go from there...it's amore!....

    joey
     
    Last edited: Jan 5, 2012
    dhruan likes this.
  7. margcata

    margcata Banned

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    @ Ky, ChefEdb, Iceman, Durangojo, Boar D´Laze and Patch,

    Wow. I had been pleasantly surprised to hear from all of you here this morning ... Cool ...

    Thanks for your input and feedback.

    Have a rainbow day.

    Margaux.
     
  8. margcata

    margcata Banned

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    @Iceman,

    Good Morning,

    It is unusual or usual perhaps for a Chef to dislike eating their own Chef made concoctions.

    However, I sometimes feel this way when cooking for the Gals ( my 2 daughters ). The twins are thrilled when I visit and Home Gourmet it for them.

    Try a half a glass of  room temperature Marqués de Cacéres Red Crianza Oak Aged Wine ... It is quintessential to enjoy every aroma, bite, color and texture ... Learn to appreciate your work !

    Let´s put this question up on Late Night Café  :  Do you ( Chefs ) enjoy your ( their ) own cooked meals ?
     
  9. Iceman

    Iceman

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    Well ... to answer your question ...... I don't have a clue what may drive other chefs to eat or not eat what they cook. For me, it's the idea that after a shift where I've been "X" amount of any given dish, that is just the last thing that I want to eat. On the other hand, I have passions for both cooking and eating. When I'm eating, I really don't want to eat what I have worked at cooking. There are a few exceptions to that, such as I don't mind at all grilling my own steak. I'm just not all so thrilled having to work cooking my own meal. 
     
  10. dcarch

    dcarch

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    Ultimately the single purpose of consuming food it to live longer. All philosophy must not violate that fundamental imperative.

    Eating healthy deliciously is mine.

    dcarch
     
  11. durangojo

    durangojo

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    ooh, dharch 'fundamental imperative' sounds so disconnected to me..i'm not so sure about that single purpose thing you're thinking.....nourishment and nurturing your body while so very important and essential, to me,the whole connection and intimacy of food and people is so so much more important..it's like love/is love...you must give it everything..why would you just want to live longer without love, food ,wine ..our connection to one another...isn't that what makes you smile real big..how you connect through your food?

    joey
     
    Last edited: Jan 6, 2012
  12. dcarch

    dcarch

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    No disagreement, duragojo.

    Eating healthy and eating deliciously need not be mutually exclusive.

    Eating not heathy is never "love".

    dcarch
     
  13. sparkie

    sparkie

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    I also like to keep it simple. The main ingredient should always be the star. Love the way you put it BDL. Personally, I stick to comfort foods, hot peppers, and anything smoked. The wife does pretty much all of the cooking at home. I'll cook for special occasions and parties, or when I get a bug to try something specific. Fortunately for me she'd rather that I relax and enjoy dinnertime with the family rather than have to cook, again, on my day off. We buy as much minimally processed/ organic/ natural foods as our budget can handle.

    Professionally, I believe that there is only one correct way of doing anything: whatever your current chef or guest says. Also our success, artistically, is dependant upon opinions. There is nothing objective about it and sometimes your ego makes that very difficult to remember. I'm tired of hearing people talk about " the right way" of doing things and chefs trying to teach people how to eat. Now, if you'd like to discuss the roots of a particular dish or the science behind a technique, I'm game. Otherwise, the culmination of my experiences and education is the knowledge of how to use a given technique to achieve a specific result. It is not on me to judge or tell you how to eat, just to use what I know to give you what you want.
     
  14. dcarch

    dcarch

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    "---It is not on me to judge or tell you how to eat, ----"

    Not in the wine world. You are told all the time what is right or wrong, good or bad.

    dcarch
     
  15. Iceman

    Iceman

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    LOL. At my table, whoever pays makes the rules. I'm a wine-geek, sorta. My lips, my money, my choice. 
     
  16. margcata

    margcata Banned

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    Thanks to all of you who have given their input and feedback.

    As my being half Mediterranean, the quintessential for me is the socialising at the table ... The conversational aspect ... and If I am alone, on laboral afternoons sometimes, I like a good magazine ( Comer y Beber or Sobre La Mesa or Newspaper ) for company ...

    There is an old Italian Adage, " At my table, one is always HAPPY " ...

    Once again, Happy New Year and the best to all of you ...

    Margcata.   
     
  17. margcata

    margcata Banned

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  18. butzy

    butzy

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    Not sure if I really have a philosophy ....

    I just like to eat good food and preferably healthy as well. And I like to cook for other people. Like Margcata I like the social part of it, sitting down for a meal, eating, chatting, enjoying a good glass of wine etc.

    When cooking at home, I'm not the most organised person. I tend to change my mind about what to cook plenty times! I might start off thinking of cooking something Italian and then changing to Thai while cutting up onions or garlic or so.

    I do the specials at the restaurant at the lodge and in that case I'm much more organised !
     
  19. chefross

    chefross

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    "If you don't like the food....have more wine."
     
  20. kyheirloomer

    kyheirloomer

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    ...i challenge myself to stay within 5 ingredients or less, and

    Joey, would you explain why this is particularly important to you?

    I ask because I do not understand the facination with this concept. There seems to be, among the proponents, the belief that only using 5 ingredients is automatically simple. And that's just not true. Nor is the opposite: that more ingredients make a dish complex. 

    I wonder, too, about the proponents who do not include salt, pepper, water, and oil in their ingredients count, in order to force a dish into the 5-ingredient rubric. And those who use herb- and spice-mixes but count them as only one ingredient.

    Ultimately the single purpose of consuming food it to live longer

    That, my friend, is the difference between eating and dining. But most of us are as concerned with the latter as with the former.