What separates an elite chef from just a good cook?
May 19, 2009 by Culinary Tips and Reviews
Filed under Chefs and Cooking
Can you answer Louis Friend’s question about Culinary?:
Besides things like knife skills, or amount of recipes memorized?
Besides things like knife skills, or amount of recipes memorized?
Is it more like, knowing when to add salt, etc? (I can’t even make toast or pasta)
Given the same recipe and ingredients, will the elite chef make a superior dish than a regular good cook?
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Culinary Feedback: Whether he has a TV show or not.
Culinary Feedback: Finesse, culinary skills, and dedication to detail.
Probably
Culinary Feedback: talent and experience
Culinary Feedback: price .
Culinary Feedback: An education under a professional chef or a degree and experience cooking in a fine restaurant
Culinary Feedback: Chef means you went to school and got a credential to call yourself one. A regular good cook will get the same results on any dish if they know the proper techniques.
Culinary Feedback: The difference would be professional, where you have worked and what you have done. Chefs are good cooks who have earned respect of their peers in the trade. At least that is how I understand it and I was a chef in the San Francisco area for ten years.
Culinary Feedback: Schooling and experience.
Culinary Feedback: cooking is an art form…..you either know food or you don’t….some of the best cooks I have worked with have never gone to school to learn to cook…it came innately.and I have found that they have more passion…..because,it is less about title and prestige and all about the love of food……and sharing their creations.
Culinary Feedback: Just becasue is some in a trained chef does not garuntee that they are going to make a better dish.
Culinary Feedback: Not only will the elite chef make the dish far better, he/she’ll also make very big bucks doing it.