Chef/Culinary Talk with Cooking Tips

[cc(,``o]

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exactly! anyway as for me i do know for a fact that my knowledge is limited but i'm trying to learn as much as i can if not in practice then at least in theory. still what i'd give to have a grocery store at my dispense. hahaha that way i can cook whatever i want. as well as have hungry people to feed that way the foods i cook wont go to waste afterall my family alone cant keep up with me when im on a cooking/baking spree.

have you heard of chefs on parade? planning on joining? got a couple of friends asking me to and one constantly urging me to form my own team but i know im not prepared for that. i have a long way to go before i'm ready for that. however, i am contemplating on attending the said event especially if both friends do end up joining. will definitely be rooting for both teams.

[SPRINGFIELD_XD_40]

I have no idea at all on that .

Is it a competition ?

ANyways .... I want to further study on French Cooking , they say if you can cook French , you can cook on just pretty much anything .

[cc(,``o]

yea it is a competition. and i believe there are professionals and non-pro alike since my friends did mention the pro category which they are planning to join respresenting of course their respective restos.

don't have the confirmation date yet but it will be around the last quarter of the year. there's also the FHA event to be held in singapore next month. this month i heard they are also having a convention there and only a few chefs(10) are invited. cebu food expo is also on 2nd week of july. cant wait for that

[SPRINGFIELD_XD_40]

Murag IRON CHEF PINOY hehehe .


Our secret ingredient is .....


AMPALAYA !!

[insik24]

Ey springy and cc(,''o)! It's fun reading your posts. Been a while since i wanted to join in pero time does not permit me hehehe.

My take on the discussion on education and experience: Being educated in a culinary school have way much advantages over things learned through experience. Most cooks that I have worked with can, hands down, cook better 'on menu' dishes than myself. It's because they have been cooking that dish for the past 5 years! but give them a banana, pork chops and ampalaya and ask them to make a nice dish out of it...and they come up with the 'on menu' dish they're used to cooking but using the banana, pork chops and ampalaya. I'm not saying all are like this..but most are. It's even difficult to explain to most why searing meat is very important. Ever since I noticed these, i have devoted mush of my time in training of my cooks. Making them understand little things that make up the big things in food. Like, buttered vegetables are not vegetables that are "fried in butter" or roux is a thickening agent...not a sauce, or demi glace is thick because it is a reduction not because of roux, or hollandaise is not mustard and mayonnaise.

Another point, most "culinarians" went to cooking school because they love to cook! it was their choice! most cooks we have are "upgrades" from kitchen stewards where all they wanted was to get a job. Doing the pots and pans, and dishes was something they could do easily and later were either asked to join the kitchen or were developed into being cooks.

No offense, it's a sad reality that most "culinarians" cannot bare the physical strength demanded by high volume kitchens and because the monetary compensation is not that high. Most opt to own their own because they get to choose to do the "not so physically tiring stuff". But if you just endure, here in the Philippines, being Sous can be done in 3 years if you're a culinarian and your passionate with what you do. Probably Executive Sous in 5 and Executive Chef in 8 years. Ikaw nlng bahala kung how many times exponentially mo increase imo pay.

As for the Cebu Goes Culinary, to be able to join, your restaruant or hotel must be a member of the HRAAC and will be on the 2nd Week of July. For more details, visit www.hraac.org There are different categories to join in, Market Basket is just one of them.

[SPRINGFIELD_XD_40]

@ INSIK .... ikaw na akong bag-ong idol karon !

[cc(,``o]

insik: oh i'm not joining my friends are and not on cebu goes culinary but rather on chefs on parade this coming october if i'm not mistaken. haven't gotten the confirmation date yet.

i agree with you and i do not agree with you on the experience and education part. i do understand what you mean though. but you are right on when it comes to some of these people starting as kitchen stewards and then later on joining the cooking area. and yea they know the menu dishes well but not a lot of them will be able to create something nice impromptu. and these are the very reasons why i don't want to work for one of these establishments and most especially not when i do pursue culinary school. i simply dont have the patience to start working as a kitchen helper or something near that. maybe i'm expecting too much but if i have that kind of education i would want to at least have the position of chef de partie. i would want to have a certain level of freedom to create something.

still experience is still needed. i mean just because one have studied in a culinary school does not mean that he/she will be able to make a killer dish right out. this afterall requires a certain degree of familiarity with the ingredients which we gain thru experience in order to be able to determine which/what compliments which/what best.

most of all culinary is a skill which can be learned through time and it does have a creative side. one thing is for sure, it's possible that one may know all the theories there is to know but can never become a good cook yet someone can not have studied any literature about cooking but is actually a great cook. though problems will most likely occur in terms of sanitation standards.

[d`monyita]

OT: Si insik kwan bya na.... winner (sorry bri....im proud of mah fwends) hehehehehehe

[insik24]

cc(,``o : going to culinary school will help a lot in propelling you straight to CDP. Part of culinary school is Practicum where you get to work in different hotels AROUND the WORLD! This is when you get to do the dirty jobs and work as a kitchen helper. But that's only for about a year. Depending on your performance, you can easily be absorbed by management. You are usually very attractive to local hotel management if you have international kitchen experience. Plus, if you are who i think you are (LT?), PR for promotions won't be a problem. Culinary Education + Int'l Experience + MUCH PR = instant CDP. hehehe

springy: Mas idol tka bro...you've got the experience and talent. i've been following your posts diri sa food and dining sa istorya and you have quite a repertoire of dishes. Nindot kaau imo flavor combinations. nindot pagyud kaau imo avatar! RON JEREMY hahaha IDOL

momi d': i guess kulang ug 'h' and sobra ug 'N' ang imo spelling...should be w-H-in_er... as in WHINER! hehehe...but thanks shhhhh...

[cc(,``o]

insik: what do you mean LT? my name? i don't think you know me. i don't have culinary education yet though i'm still thinking about it. unfortunately for me i don't have a patient personality. i can be very very hardworking and a workaholic if i want to but it's not that easy when i have so many things i want to do because i want to jump from one thing to the other then go back. in short ADHD ack!

basing from what you posted if i choose to pursue this then i probably don't have to start as a kitchen helper. now the question is how much do i want this? problem is being the executive in an international company isn't exactly my dream. owning one is. the culinary aspect is more of an interest rather than a career. yes i want to be great with it to be able to do the things i need to do to create magnificent dishes when needed but i would prefer to oversee everything than just one aspect of the business. i'm the kind of person who needs to do several things at once in order to keep me entertained/interested otherwise it gets boring for me.

spring: so that's why the avatar looks familiar! LOL. he's that guy on the video a friend showed me . LOL. famous name