Kitchen Slang 101

January 19, 2014

http://firstwefeast.com/eat/kitchen-slang-101-talk-like-real-life-line-cook/

I can’t say that I would enjoy this kind of epic culinary experience: http://www.vanityfair.com/culture/2013/02/top-chefs-totalitarian-restaurants

Elaine-Kellman-Grosinger-flavorist-detail-1The Food Seen takes a fascinating look at the process of creating the food flavors (via Heritage Radio Network) that you find in bubble gum, candy, breakfast cereals, microwave popcorn, and flavored drinks. When foods are processed to last longer and look prettier, they lose most of their flavor. Enter the flavor chemist who can engineer flavors that can withstand the rigors of food processing and make food “fun” to eat. Admittedly, I am not a fan of “fake flavors” but the process of isolating the molecules that make a strawberry smell and taste like a strawberry fascinates me.  The process should also inspire you to realize just how complex flavors really are.

The Tasting Interview

October 7, 2013

If you’re interviewing for a kitchen job, then chances are good that you’ve experienced the “tasting” job interview (also known in alternate circles as “shilling your soul for the almighty dollar”). Tastings are usually limited to those interviewing for managerial kitchen positions and are used to gauge a chef’s abilities: work habits, cleanliness, organization, sense of flavor, technical skills, and ability to deal with people.. They are a snapshot of  you as a chef, and not a masterpiece portrait.  In that sense, they are limited so you need to make your best impression.  Many a talented chef (myself included) has bombed a tasting that they should have been able to do hogtied and blindfolded and ultimately did not get the gig. Here are some ways to spare yourself the trauma of bombing a tasting: Read the rest of this entry »