Updated: Oct 30, 2019
Welcome to the third installment where I explain everything that it takes to be a Chef in my eyes. This series will by no means be exhaustive, but I will certainly do my best. If you're a Chef and want to share your opinion I'd love to hear what you have to say. Aspiring Chefs: if you have questions feel free to reach out. I'm always looking for an excuse to talk food.
First I'm going to ask a favor. When you're done reading this make sure to comment at the bottom. If you think I don't know what I'm talking about say so, heck share it with your friends and say "look at this guy calling himself a Chef, he has no idea what he's talking about." If you agree let me know, share it with your friends, you know how we like to see that other Chefs see the world similar to ourselves, get a good laugh out of it.
We have a common saying in the restaurant world: "The ingredients do half the work, all we have to do is not muck it all up." What I think needs to be said in regards to this is that this is assuming you have quality ingredients. As much as I'd like to say there's no such thing as less-than-ideal-ingredients that's simply not the case which leads to another saying we have on the line; "Make it Work." What this means is when we don't have the quality we want that requires a Chef to put in more effort to make the dish meet the standards you've previously set for yourself.
What I'm going to say here will sound very reminiscent to last weeks post, but I don't feel like this can be over-emphasized. There will be plenty of chances to cut corners when you work in a kitchen; sometimes its ok, in-fact at times I recommend it, but what you need to keep in mind is whatever corners you cut cannot in anyway undermine the quality of the meal you are providing. This will often mean a great deal of extra work, maybe not in one grand motion, but certainly over the hours, days, weeks, months, years.
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