Is it the mentality of an eleven year old, or is it something more akin to this?
When I became a chef I made a pact with myself that I’d try any food at least once and not turn down an opportunity to try something new. I decided that to be the best chef I could be I needed to be willing to experience everything and that I couldn’t turn something down based on the idea that I wouldn’t like it. If I tried something and didn’t like it, then I could turn it down in future. I later changed careers to pursue other interests but I’ve kept that pact with myself.
Probably a bit of one, a bit of the other. I knew that I would like branston and I tend to try (and like) most of the things I eat. However, that doesn’t necessarily explain the need of having to do it the exact same day I was called lol.
I’m really itching to bake a cake. It’s been a while because of the pandemic. I had no reason to bake cakes for just two people. But now I feel the call of the baker! Got to put all this formal training to some use now and then.
Wow that’s talent right there. My carefree approach to the kitchen always kept me away from sweets, which I have always thought as something that need a lot of care and precision.
After my studies, my chef apprenticeship and working as a saucier for a time I did an apprenticeship as a pâtissier. But I’m rusty. I haven’t worked professionally since the mid-2000s.
Lol no, Chile. Left a few years ago with a state scholarship and will have to go back eventually, though if a specialised job appears, I might be able to postpone that comeback for a while.
We made a sorta stroganoff-esq thing.
Ground lamb, with bowtie pasta. A milk and flour based roux that became a thick sauce. Added pesto, garlic, and lemon juice. Then mixed in onions and bell peppers, broccoli and green beans. Topped with chopped cherry tomatoes and parmesan. Pretty good… I ate two servings lol
Homemade biscuits this morning. Ate one with a fried egg (made by me) and some bacon (made by my lovely wife). Ate the other with butter and blueberry preserves.
I made a soy chorizo gravy and ate it with an egg, a roasted tomato, and my biscuits from earlier toasted. Wanted to cook myself dinner, was creatively inspired enough to make myself this lazy Mexican eggs benedict, but was too lazy to not reuse my biscuits from breakfast, and too lazy to take a picture. It was good, and I enjoyed it.
Made some cauliflower gnocchi. Decided to use my soy chorizo gravy as a base for a pasta sauce. Added some Trader Joe’s taco Gouda (I’m not gunna look up the actual name). Turned out pretty good!
