Working as a cook

1
10
Joined May 4, 2015
So i am thinking of working as a cook.The thing is there are some tastes which i really don't like.Is it necessary for a cook to like what he is making?Do i have to like to eat what i cook for other people in my profession?

Sorry for bad english
 
1,488
248
Joined Jan 31, 2012
Are you asking if you have to like what you cook, or if you have
to taste what you cook?
No to the first....YES to the second.
 
15
10
Joined Apr 19, 2015
You gotta taste everything. I have always disliked mushrooms and olives, but a number of years ago I determined that I needed to know when they taste as they should. So I started eating dishes that had them as ingredients and asking people who liked them if it tasted good to them. I'm still not a huge fan of mushrooms, I can take them or leave them, and green olives are awful in my opinion. But I have learned to appreciate black olives (still can't do tapenade though), and more importantly, when I cook with them, I know if I've made something that tastes delicious to people who like such things.
 
1,488
248
Joined Jan 31, 2012
 
You gotta taste everything. I have always disliked mushrooms and olives, but a number of years ago I determined that I needed to know when they taste as they should. So I started eating dishes that had them as ingredients and asking people who liked them if it tasted good to them. I'm still not a huge fan of mushrooms, I can take them or leave them, and green olives are awful in my opinion. But I have learned to appreciate black olives (still can't do tapenade though), and more importantly, when I cook with them, I know if I've made something that tastes delicious to people who like such things.
Exactly right. It doesn't matter what you like or dislike, your own taste buds are the only way you have 

to gauge the flavor of what you're making--even if "made the same" every time, too many tiny variables can

affect the taste, and the customer benefits...or suffers. 
 
20
10
Joined Mar 3, 2015
Exactly. You MUST taste everything. EVERY time. This isn't just for the customer though, it is also how to develop a palate. When you first start cooking you will work with people who will seem like super tasters, but their only advantage is experience. Also pay attention to the description words that people use.. Words like acidic, tannic, woody, citrus, spice, salty, research and taste. You might be surprised by some of the things you end up enjoying.
 
1
10
Joined May 7, 2015
ok off topic. thinking of cold smoking sable fish in cedar. wondering if i do this and quick grill. sear marks/ heat is this safe to eat. due to parasites an ect
 

Latest posts

Top Bottom