2 answers
Shane
Student
New Orleans, Louisiana
2
Questions
Asked
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What is the hardest dish to make as a chef?
I am considering being a chef after high school. #chef #cullinary
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2 answers
Dada Shaik
90
Answers
Bengaluru, Karnataka, India
Updated
Dada’s Answer
Hi Shane , to name a few (the mentioned food items are just 1% if you were to look as a big picture)
An indian Chena Poda :)
Poached Eggs
Lamb Steak
Beef wellington
Croissants
Brisket
Shane meanwhile get a degree programme in culinary arts , Accredited programs will require you to have earn a bachelor's degree in a hospitality field, such as hotel management. Then all these so called tough disches will be seemless to prepare.
Cheers !
An indian Chena Poda :)
Poached Eggs
Lamb Steak
Beef wellington
Croissants
Brisket
Shane meanwhile get a degree programme in culinary arts , Accredited programs will require you to have earn a bachelor's degree in a hospitality field, such as hotel management. Then all these so called tough disches will be seemless to prepare.
Cheers !
Scott Tomelloso
Welcoming new adventures!!
5
Answers
Atherton, California
Updated
Scott’s Answer
Being a true, Professional Chef is very hard, but can be very rewarding. You could go at it in one of two ways. Number 1: Go to Culinary Arts School, pay the money, learn the skills, soak up every piece of information possible, work the long hours learning the multiple styles of cooking, techniques, plating techniques, ethnicities of food, butchering, pastry, business, psychology of food, science of food etc.
Learn It. Live It. Love It.
Then understand where that knowledge wants to take you. Figure out which niche of those learning experiences you want to pursue, and use every fiber of your being to go into that direction.
Number 2: Jump in feet first into a kitchen of your choice. Pick a restaurant in your local area that makes good food, and ask to be a kitchen porter. Learn from others, pick up their qualities, if they'll let you. Learn the lingo like "Coming Behind", "Coming Hot Behind", "Sharp", "HOT" etc. Learn how to wash dishes properly, pick up the mouth like a Sailor, but be respectful. Feel comfortable in yourself with the cuts, burns, bruises, fatigue, aches, pains. You will be standing a lot, moving a lot, and learning a lot. This way can be much harder, but can give you more of an insight on if you should go to Culinary Arts School, or to continue on this path. You will garner more respect from the line cooks and other Chefs if you choose this path first. They will teach you the right way, the short way and the short handed way. They will break you down and build you up at the same time. But be careful, you will work so many long hard hours this way, you won't know whether you are coming or going.
So, if this still feels like a good choice, here's a few things to do when you start this career. Be humble, be honest, and be ever learning. It pays to know everything, everyones job in a kitchen, from the lowest guy to the tippity top. If you don't know the answer, find out. If you don't know the technique, find someone who does. Always be early, always be clean, always be professional in your mannerisms. Learn good knife skills. Be cognizant of your mental and physical health. And last, but not least, understand you will miss Christmas, New Years, Thanksgiving, almost every major holiday. Almost every weekend. Birthdays, reunions, celebrations of the like. You will work, from dark to dark, but, you will be doing a labor of love. Your old friends will not understand just how much you love to cook, to feed others, whether paid or not. No matter how hard you try to stop yourself, you will find yourself back in the kitchen, neurotic, OCD, painstakingly trying to out-do yourself. You will strive for perfection in Taste, Texture, Color, Feel, Smell...
Learn It. Live It. Love It.
Then understand where that knowledge wants to take you. Figure out which niche of those learning experiences you want to pursue, and use every fiber of your being to go into that direction.
Number 2: Jump in feet first into a kitchen of your choice. Pick a restaurant in your local area that makes good food, and ask to be a kitchen porter. Learn from others, pick up their qualities, if they'll let you. Learn the lingo like "Coming Behind", "Coming Hot Behind", "Sharp", "HOT" etc. Learn how to wash dishes properly, pick up the mouth like a Sailor, but be respectful. Feel comfortable in yourself with the cuts, burns, bruises, fatigue, aches, pains. You will be standing a lot, moving a lot, and learning a lot. This way can be much harder, but can give you more of an insight on if you should go to Culinary Arts School, or to continue on this path. You will garner more respect from the line cooks and other Chefs if you choose this path first. They will teach you the right way, the short way and the short handed way. They will break you down and build you up at the same time. But be careful, you will work so many long hard hours this way, you won't know whether you are coming or going.
So, if this still feels like a good choice, here's a few things to do when you start this career. Be humble, be honest, and be ever learning. It pays to know everything, everyones job in a kitchen, from the lowest guy to the tippity top. If you don't know the answer, find out. If you don't know the technique, find someone who does. Always be early, always be clean, always be professional in your mannerisms. Learn good knife skills. Be cognizant of your mental and physical health. And last, but not least, understand you will miss Christmas, New Years, Thanksgiving, almost every major holiday. Almost every weekend. Birthdays, reunions, celebrations of the like. You will work, from dark to dark, but, you will be doing a labor of love. Your old friends will not understand just how much you love to cook, to feed others, whether paid or not. No matter how hard you try to stop yourself, you will find yourself back in the kitchen, neurotic, OCD, painstakingly trying to out-do yourself. You will strive for perfection in Taste, Texture, Color, Feel, Smell...