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Do you have these recipes written down? I'd love them if you'd share them!!! My definition for chef is that I am the recipe. If
you want a recipe PM me and I'll concoct one for you. I have a natural antipathy
to recipies however, as they are always more concocted than the dish
itself. A recipe is the chef second guessing himself. My recipes usually
go like this:
--Putanesca: olive oil , onions, garlic, mushrooms,
flour, s+p, anchovies, tomato, olives and juice, capers and juice, bit of
marinara, white wine, butter, fish stock to thin out. This recipe remains
true for one to a hundred people without conversion or any thought at all. And
if I'm cooking it, it will be the same every time unless I need to change it.
What's the recipe for a steak? Somethings
just work better in a pro kitchen like cooking meats at hig heat. At home the
house smokes up and one eats as it were in a cloud. I would never be able
to blacken something for you like I did at K-Pauls Louisiana Kitchen. In fact
all the cooks there start talking in deep voices because the seasoning in the
air is giving them all cancer.
The menu descriptions themselves are recipes.All
any decent cook needs is an idea and they can reproduce it. If one isn't a
decent cook then no amount of recipes will change that. Don't get me on my
cooking rap this early. Just kidding. I got myself started.
I don't think the home chef thing is really about babysitting. Usually this is done while the owners are at work. Therefore it's low stress. You seemed to be complaining about the stress at your job or a lack of job satisfaction. Being a good friend of one of the most prominent restaurateurs in this area, I know how stressful it was for him and why he left the restaurant business. To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!'
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