training

I'm scheduled to begin culinary school in January 2009. Just four months away, I know that time will pass and it'll come quickly. In the advent of this I have decided to begin a self training session leading up to culinary school.

The purpose of training is to further hone my techniques and knowledge of the fundamental principles common in cooking. It is also an opportunity to prepare foods and recipes that I have never attempted exposing me to their inherent techniques and possibly new flavour profiles.

Along with the practical aspects cooking I will also explore the theoretical. A solid foundation in food theory is important as it provides an explanation of why specific techniques are applied or certain ingredients are used during the cooking process. I shall study and produce notes about various topics within food theory to further my knowledge on cooking.

Culinary school will teach me these techniques and recipes again but seeing them more than once will only enhance my skill set.

Read more...

diamonds in the rough

I am in firm belief that the business of a Cook is often highly misunderstood and downgraded by the general public. The business of being a Cook is regulated to preparing sustenance to provide nourishment to the masses; a simple one dimensional craft. At best, the Cook is thought of as an artist that creates beauty on the plate and for the palate. However, the role of the Cook is multifaceted and goes beyond the tasks of transforming raw ingredients into food or a blank plate into an artwork of sauces and garnishes.

For a Cook to elevate themselves above the plain of machine like operation they must excel in several fields of knowledge. While the basics of all culinary studies is devotion to a craft there is more to be learned and understood. The Cook must first understand the fundamentals of their craft and then go on to learn the fine points of artistry, the teachings of science, the past - anthropology, environmental concerns and causes, grace and hospitality, and so much more.

The business of food and cooking is constantly evolving, the Cook must be devoted to the ever continuing pursuit of knowledge to better themselves in their trade. Thus, like the diamond, greater brilliance is achieved with more facets.

Read more...