What's your Specialty?

Discussion in 'Food & Cooking' started by wannabgourmande, Jul 5, 2012.

  1. wannabgourmande

    wannabgourmande

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    So I'm decently new to the Culinary game and people(not Chefs) hear I'm a Chef and they always ask the same question: "What's your specialty"?

    Am I an idiot because I have absolutely no idea what that even means? Sure, I have certain techniques that I like to use and certain things that I like to make, but I think that the question of a 'specialty' is something that you've been doing so long, you're kind of famous/known for it. I always just reply "I don't know yet" because that's the most honest thing I could think of. I feel like I haven't learned NEARLY enough to have a specialty yet.

    What about you wonderful Epicurian veterans? What are your specialties?
     
  2. petemccracken

    petemccracken

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    My specialty is providing good food that people enjoy eating.
     
     
    wannabgourmande likes this.
  3. ishbel

    ishbel

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    I'm not a professional, but I bow to Pete's explanation!

    I suppose I have LOTS of 'specialities' - things I like to cook and friends/family like to eat.
     
  4. boar_d_laze

    boar_d_laze

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    Not desserts.

    BDL
     
  5. Iceman

    Iceman

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    Ice-water. 
     
    Last edited: Jul 6, 2012
  6. siduri

    siduri

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    Deserts

    I guess that's a complement, BDL
     
  7. koukouvagia

    koukouvagia

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    Fried eggs.

    And I have quite a talent for assembling salads :)
     
  8. stipcarters

    stipcarters

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    My specialty is bacon.

    I understand what you mean though, when you're still just starting and all the information is out there and overwhelming.
     
  9. ordo

    ordo

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    Yes, i do have a specialty!

    Rice stuffed pork flank steak sewed bags, in demiglace sauce with caramelized endives.

    And I'm not even a chef, go figure...

    It's all about finding an impressive name for the dish and voilá!
     
  10. cacioepepe

    cacioepepe

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    I've been cooking professionally for a long time and this is probably the worst question you can ask a cook/chef.  I simply reply with something I specifically love to do (grill, roll pasta, braise).

    And ChefHow...I asked myself the same question... 
     
  11. foodpump

    foodpump

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    I HATE being pigeon holed.

    In any case right now I "specialize" in chocolate, about 25 variates of bon-bons, about 12 variates of bars
     
  12. kaneohegirlinaz

    kaneohegirlinaz

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    Now, with all of this said, let’s take a step back

    I think that we should stick with the subject and not draw any lines in the sand

    Thank you all

    K~girl

    (btw – has anyone notice the infrequency of the OP, they have not returned?)
     
  13. boar_d_laze

    boar_d_laze

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    Osso bucco?  [Perk].  Pete, you're (a) coming for dinner; and (b) cooking.

    BDL
     
  14. petemccracken

    petemccracken

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    OK boys and girls, it is time to stop "picking nits" and get back to real life!
     
  15. chefdave11

    chefdave11 Banned

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    But Daaaaaaad, ChefTalk.com is my 4th favorite form of procrastination!
     
  16. petemccracken

    petemccracken

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    And "picking nits" is your third? /img/vbsmilies/smilies/lol.gif
     
  17. chefdave11

    chefdave11 Banned

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    I thought I was pretty clear when I said it was my 4th!
     
  18. chefedb

    chefedb

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    What was original question???
     
  19. boar_d_laze

    boar_d_laze

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    Posted by siduri  
    Hear!  Hear!  Brava bravissima!!

    BDL
     
  20. cheflayne

    cheflayne

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    eclectic global provisions