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.

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the next step

Today, I've taken the next big step in my gastronomic and culinary journey. I've applied to culinary school for the January 2009 intake. This is not just a big step, this is a GIANT leap for me. Beginning this process feels justified; as dramatic as this sounds, it is as if my entire life has been leading up to this point.

I've applied for the two year Culinary Management program at three schools. My choice really only comes down to two of the local schools. I threw in the third just to simply have one more.

George Brown College - Culinary Management H100
Humber College - Culinary Management 01911
Niagara College - Culinary Management Co-Op 0435

They're all good schools but I'll make an appropriate decision when the time comes. I'll have to speak to people, visit campuses, and really learn the ins and outs of each school. I was never this prepared or thorough when applying for University. Something about Culinary School seems to be grander.

This is the finite starting point of a great journey.

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cream

I come from an ice cream eating family. We've cut back on our consumption in recent years but prior to that we would always have at least 3 or 4 tubs of ice cream in our large freezer. My father loves his ice cream and my sister loves anything decadent; unfortunately for my sister she's also lactose intolerant.

Two years ago I purchased my own ice cream maker. Once you know the basics of how to create an ice cream base the possibilities become endless. Almost any flavour can be added to the base to create a different ice cream, it's truly wonderful and versatile stuff. I normally stick to making vanilla ice cream but I have had the recent the urge to branch out into flavours.

Ever since my first Japanese dinner I've been a giant fan of Green Tea Ice Cream. I've always wanted to make it but for some reason I never really bothered - until this weekend. However, I slightly altered my plans and made Jasmine Tea Ice Cream. I figured, I'm Chinese, I have lots of it in the house, it feels like something a little closer to home.


The end result was great, it's akin to Green Tea Ice Cream but slightly different. It rich, creamy, and has a warmth from the tea. Its simply a pleasure to eat.

So what's next? Black Pepper Ice Cream? Or should I try to imitate Chef Heston Blumenthal and go left field with something like Bacon and Eggs? The possibilities are endless...

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ouchie

Cuts, burns, scrapes, and scars are part of working in a kitchen. Injuries are pretty common in the kitchen; sharp knives, hot stoves, steam, oil, cookware, and more are all hazards. Every movement in a kitchen should be done with a sense of urgency. Movement is never rushed even though it may look that way. Everything is achieved through precise focus or innate instinct.

The injuries one sustains while working don't feel painful or hurt. Instead, they're simply just a nuisance to deal. They slow you down and have to tend to them, injuries throw you off stride. They're primarily caused because you rushed what you were doing or weren't concentrating on the task at hand.

I've sustained numerous cuts, nicks, and burns. I've carved off pieces from my fingers, bled profusely, scalded myself, and have heard a hot pan sizzle in my bare hand. None of them have been extremely painful. They've all just been a stinging reminder that I've slipped up somewhere in my work.

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white jacket

The white chef coat is probably one of the most recognizable physical feature of all cooks. It's made of thick cotton to protect from the heat of the kitchen, rolled back French cuffs, thermometer sleeve pockets, and double breasted so stains can be hidden quickly. To me, wearing this jacket signifies the devotion to cooking seriously.

Anyone that knows me and sees me in person will say that I wear a lot of black. It's true, I've worn a lot of dark colours since my teenage years. It's only recently that I've begun to branch out into the world of colours. If I was ever caught wearing white it would be an undershirt. Having me wearing white or a lot of colours and my friends will probably say it will throw off the natural balance of the world.

I work in a corporate office and am one of two people to wear chef whites. I'm noticeably different from everyone else with dress shirts. The other person wearing whites only has the coat on when cooking, my coat goes on in the morning and doesn't come off until I leave. Some probably think this practice is odd but the coat is something physical that defines me.

I really like wearing the coat and the feelings it bring. It symbolizes what I'm working towards and the person that I am slowly becoming. It fits me and who I am, and that's all that matters.

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