The Chefs Thread

[Illgresi]

I've had a look, and there doesn't appear to be anything of this kind on the forum.

I thought it would be a nice idea to start a thread where chefs (current, former or aspiring) could talk about cheffy related topics, and of course where home cooks can come in and learn tricks of the trade. I've no idea how many professionals are on this forum, but many people seem to have a good grasp of the culinary arts, so I guess we'll see if it kicks off.

I figure we could start off by telling everyone your experience, favourite cuisine, perhaps a dish/ingredient you love, and maybe a chef that inspires you, and hopefully we'll start a good conversation with that. Of course, some stories about life as a chef, and recipes/ideas for dishes would be great. And no ban on photos either.

I was a chef for 4 years, culminating in a stint at a five star hotel (1 AA rosette) kitchen. Officially as a demi, although due to the (useless) chef de partie I was under being off on the sick for most of my time there, you could say I was essentially a chef de partie (not that I was paid for it). During that period of employment I decided the career wasn't for me, and I've since went back to uni as a mature student to do engineering. I have, as of this afternoon, just gone and gotten myself a job in another hotel part time, so we'll see how that works out.

I'm a massive fan of Thai cuisine, and David Thompson's 'Thai Food' is one of my most well thumbed books. I'm not sure I'd like to work in a Thai restaurant however, as having been to Nahm, I've no doubt that anything in Aberdeen would simply frustrate me.

I love using seasonal produce, and hate sloppy, thrown together dishes, that said, over-complicated and pretentious food doesn't sit well with me either. I'm not the quickest or the most organised chef, but I like to think that whatever I produce is worth the wait, as perfection is always my goal.

I suppose that's something I've picked up from my favourite chef Thomas Keller. His unerring drive to attain the perfect dish is a philosophy I think people can take into any walk of life.

So...go!

 

[Illgresi]

I'll add this now, I don't want any of the filth said in a pro kitchen on this forum

**** ***** ****** ****!

Was a KP in a French restaurant for 5 years.

Learnt loads lots of basics, lots of prep, lots about quality ingredients and lots about a kitchen. Have to say there's nothing quite like working in full blown kitchen with kitchen staff head chefs, front of house staff and restaurant managers, the atmosphere is electric.

Have to agree, it's a stressful business, but the feeling when everything goes well is unbeatable. And it's addictive. You're working 75 hours a week, and you hate it, but you crave it. Very strange.

 

[Illgresi]

I'd like to copy out a passage from Thomas Keller's 'Bouchon Bakery'. I hope that doesn't contravene any copyright laws, but I think it's a fundamental aspect of cooking.

I get asked by a lot of young chefs just starting out in a kitchen, "Hey, chef, how do I become a great chef?"

This is what a I tell them: "Make sure your workstation is clean and organised at the end of the night."

They wait. They look at me and say, "And?"

I say, "And: Translate that into everything you do."

Working clean isn't a skill. It's not really even an act. It's a philosophy. And it's probably the most important thing a young chef can learn. It's what allows Sebastien [Rouxel, Keller's head patisserie chef] to be as good as he is. It's the reason for the success of the chefs in all my restaurants and for the success of those restaurants. And working clean also enhances your ability to be efficient.

 

[Illgresi]

Well, I've just completed my first four shifts in my new kitchen. Forgot how good the banter is. They've put me in as part-time Chef de Partie, so that's a bit of a bump from Demi.

The menu is all over the place, but the longest serving chef (the head chef) has been there for 3 months, so it's not his fault to be fair. It's getting changed in late May or early June, and we're all being asked for input, which is great. I'll be pushing for Morel Soup.