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Just like any other profession or career in the world, there are certain do’s and don’ts that chefs have to “follow” if they want to make a success out of their careers.  Knowing these simple do’s and don’ts is very important particularly since customers can be very fickle.  One wrong move and you could suffer from a bad reputation that will take a lot of effort and hard work on your part to gain back the lost trust.  However, continuous good moves (which is definitely a lot harder to maintain) can earn you a good reputation and secure your position in the culinary world.  So, what are the do’s to do and don’ts to avoid?

Do’s:

1. Do love your job and have the passion for food.  It is only when you love your profession and is passionate about food that you can properly show your culinary skill to the rest of the world.  If not, what you will be presenting will only be mediocre offerings.
2. Do know more about food and the ingredients.  If you come to know food and ingredients closely, then you will be able to create wonderful dishes and offer exemplary menus.
3. Do know how to use a knife.  There are proper ways to handle a knife, so be sure that you know how to hold one properly and use one with confidence.
4. Do try to get as much experience as you can.  Enroll in cooking classes or culinary schools and institutes, apprentice and train at some of the best restaurants in your area, join cooking shows and culinary competitions, host parties and events, whatever strategy you use, just make sure that you gain as much experience from it as you possibly can.  In the same vein, you should also take advantage of continued education by enrolling at online culinary schools.
5. Do share your culinary knowledge.  There are some chefs who are not only gifted in cooking but are also gifted in teaching.  If you happen to fall into both categories, then be sure to share the knowledge.  Not only does this build your credibility but this will also give you a wonderful opportunity to build your network and connections.
6. Do read up on what are the latest trends in the food industry.  This is a very good way to keep up with the consumers’ demands and needs.
7. Do read recipes written by professional chefs and cooks.  Not only can this teach you a trick or two, but you will also get an inspiration from their pages.
8. Do join culinary associations for the very simple reasons of supporting your profession and building your own network or connections.  This could also be a way for you to receive recognition and awards.
9. Do be cordial, respectful, humble, and friendly at all times.  Nothing can make a career start out right than a very good reputation and a professional attitude.
10. Do have a concrete and achievable plan, from choosing the menu to working out the schedule.

Don’ts:

1. Do not be a chef for the money.  You can only make money out of your career if you are passionate about it in the first place. But if you only became a chef because you want what Gordon Ramsay or Wolfgang Puck has, then expect to fail because these people have the passion for food to start with and took it from there.
2. Do not join the wrong crowd.  Nothing can break a good reputation faster than joining up a wrong crowd.
3. Do not believe people when they say that you cannot do it.  Remember, only you can tell what you can or cannot do.
4. Do not take criticisms negatively.  Chefs always receive comments all the time, be it negative or positive, and it would be your downfall if you always take criticisms negatively.  Instead, take it as a challenge, something you can learn from and improve upon.
5. Do not be late for anything.  A habitually late chef does not get as much job offers as a professional chef who is always on time.

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There may be a lot of you who are thinking that the future of chefs is bleak, and although it may seem that way, it actually is not.  As stated in an earlier post, our future is whatever we make it.  Bleak as it may seem for some of you, but there are a hundred of different ways on what you can do to change your perception of the future.

Chefs as Managers?

It is, after all, one of the duties of chefs – to manage the kitchen and the kitchen staff.  If you want to be a good chef, you have to have a good head when it comes to managing the needs of a typical restaurant kitchen as well as its staff.  As for those chefs who prefer to stay in their offices more than they prefer to stay in their kitchens, then too bad for them for them.  One of the main reasons why we became chefs in the first place is because we have a huge passion for food and cooking, and to sacrifice that for a desk job is much like giving up that very same passion.

As for those chefs who can juggle his desk job and kitchen duties, then kudos for them.  It will take a real executive chef to manage paperwork, cook food, teach students, and share his culinary expertise and skills.

Competition in Food Factories

There may be some hotels and restaurants that prefer pre-prepared food products like sauces and canned foods; however this does not mean that this is what the rest are doing.

One trend that is happening right now is the emergence of independently-owned restaurants.  More often than not, they are looking for talented chefs with culinary skills and experience under their belts to head their kitchens.  Stop dreaming of managing big industrial hotel kitchens.  Instead, make a name for yourself first by offering what real food tastes like at independently-owned and family-owned restaurants such as these.  After all, you will have to build your reputation first before enjoying the glamorous chef’s life that Jaime Oliver is enjoying.

To build your reputation, you will need these very basic and very important tools:

1. Culinary talents and skills.
2. Realistic goals.
3. Hard work with attention to even the minutest detail
4. Strong work ethics.
5. Motivation and determination.
6. A little bit of luck and a whole lot of good decisions.

Low Salaries, Long Hours

Nothing can depress a chef more than working long hours that pay a small salary.

This is a very palpable reality among young chefs and fresh graduates right now, and this is brought about by the industrial kitchens’ need to make profit.  Although not much can be done about this, especially since many people turn a blind eye towards it, what you can do then is to make sure that you shine.  As stated above, build your reputation first, and the offers will come pouring in.

Lots of Time Away from Home

Again, not much can be done when it comes to working far from home.  After all, this is a part of a chef’s life.  He will be separated from his loved ones for long periods of time, especially if he wants to advance his career and further his culinary knowledge.

Marriages may suffer, ending in divorce, but you have to understand that marriage is a state of compromise.  You and your spouse do have to work very hard at reaching a compromise, especially when it comes to spending time with the spouse and the kids.  A strong relationship plus a successful career as a chef will give you a very good future.

The Volatile Kitchen Atmosphere

And we are back to talking about mad and tyrannical chefs.  People like them will always be there, and you cannot do anything about it.  What you can do though is to control your reactions towards the negative comments and criticisms that you get.  Let it all slide.  Do not let them affect you too much, and do not take it too personally.  Instead, simply do your job.  Who knows?  You just might earn the mad chef’s respect, which can give you a promotion or two.

So, to reiterate everything that has been said, your future is whatever you make it.  Make wise decisions and always think before you react.  If you want an edge over your competition, enroll at culinary schools and institutes.  At least this assures you of the chance that you are not going to start from the very bottom of the kitchen rank.

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Scottish cuisine represents the traditions and practices of its people. Emphasis is given on the strength of good, old common foods as the country takes pride in the distinctive traits of its very own dishes. It has been said that Scottish cuisine shares certain similarities with that of the British but characterized as more unique due to the existence of both old and modern influences. Just like other countries, Scotland enjoys the benefits of intercultural change and migration as it paves the way for re invention and re discoveries.

The country’s typical larder comprises of game, dairy, fruits, vegetables and seafood. Initially, Scottish cuisine employs simplicity as spices have been considered very expensive before. Recently, the relation of food with health seems to improve as importance of fruit and vegetable consumption has been given more weight.

Scottish cuisine is said to be based on local produce particularly oats, meat and fish. The oats, also considered a staple, are used to make dishes namely porridge and oatcake biscuits. The fish and meat games are also considered an integral part of cookery adopted in household kitchens.

Scottish cuisine is famous for its known delicacies and specialties. A great example of which is the Haggis, described as rich and flavorful, this is also considered a signature dish. Other known dishes include arbroath smokie, bannocks or oatcakes, Scotch broth, black bun, colcannon, crowdie and Scotch pies. The people have a certain affinity with sweets. Treats such as fudge, boiled sweets and traditional puddings are often present in a Scot’s diet. Aside from these, the people love and enjoy preserves like jams and jellies. It is given how Scotland’s very own whiskey has won the hearts of many but the country also offers a varied type of beverage known as ‘Irn Bru.’ Described as sweet and orange, this has been a clear favorite among locals and residents even more favored than branded soft drinks.

Common Ingredients Utilized in Scottish Cuisine

Meat:

Beef, Lamb, Mutton, Chicken, Game meats (partridge and pigeon), Venison

*Scotland is famous for its Aberdeen Angus Beef and succulent Lamb.

Seafood:

Salmon, Mussels, Scallops, Shrimps, Lobsters, Crabs, Cod, Plaice, Halibut, Haddock, Whiting

*Scotland is likewise known in producing some of the finest salmons available in the market.

Fruits:

Raspberries, Blackberries, Strawberries,

Vegetables:

Potatoes, Turnips, Carrots, Cauliflower, Cabbages, Garden Peas, Leeks, Celery, Onions

Dairy:

Cheeses, Milk

Grains:

Oats, Barley

Nowadays, the Scottish chefs have been trying ways to create dishes taking after the heritage of what has been taught in prior years. The culinary traditions and standards set by the country’s history has been the significant element used in inspiring modern day cooking. By means of knowing Scotland’s recipes, we will see how it highlights ingredients coming from its own lands and seas. How traditional meals fare competitively in comparison with international foods and cuisines. In addition, the increasing number of specialist farms to produce high-quality meats, the establishment of fisheries or commercial sources and the re discovery of cheese making in Scotland have all together contributed to the richness of the Scottish cuisine.

The Scottish cuisine is simply based on traditional foods. The way its people treat food is a living testament of how they embrace their roots. By this, we can tell that food in relation to tradition is an effective approach. That means, keeping in touch with old ways while appreciating new methods.

Authentic Scottish Recipes

Scotch Trifle

Recipe Source: rampantscotland.com

This is a popular sweet, particularly at Christmas time. The version below is known as the “Typsy Laird” as it contains sherry and Drambuie liqueur (or else whisky or brandy). If you don’t want to be typsy, you can use fruit juice instead. Likewise, if you don’t want to make your own custard, the commercial variety will do. You can make your own Ratafia biscuits or use almond flavoured cookies or dried macaroons instead.

Ingredients:

6 sponge cakes
Half pound raspberry or strawberry jam
2oz ratafia biscuits
Rind from a lemon, finely grated
Vanilla essence/extract
Quarter pint double (whipping) cream
Flaked browned almonds, glacé cherries, angelica
Quarter pint medium sweet sherry
2 tablespoons Drambuie

Ingredients for Custard:
4 egg yolks
2 egg whites
1 pint milk
1oz caster (granulated) sugar

Method:

The custard is made by putting the milk and sugar into a saucepan and bringing to the boil. Mix egg yolks and whites and pour the hot milk over them, stirring well. Return to the saucepan and stir over a gentle heat with a wooden spoon. When the custard runs in ribbons down the back of the spoon, strain into a basin and cover with dampened greaseproof paper to stop a skin forming.

Split the sponges, mix with jam and put in a glass dish. Crush the ratafia biscuits and scatter on top with the lemon rind. Mix the sherry and Drambuie and pour over the sponges. Leave to soak.

Pour the custard evenly over the sponge etc. Whip the cream until stiff and sweeten a little, if preferred. Spread over the trifle. Sprinkle with flaked almonds, small ratafia biscuits, sliced angelica. If you have any “hundreds and thousands” confection, sprinkle that on too, just before the trifle is served.

Lamb Stew

Recipe Source: scottishrecipes.co.uk

A delicious all in one pot meal for a winter’s day

Ingredients:

650g cubed lamb
25g pearl barley
1 onion – finely chopped
3 celery sticks – cut into chunks
225g carrots – cut into chunks
25g margarine
150ml cider
150ml stock
salt and pepper
Thyme – fresh or dried

Method:

1. Simmer the barley in a small pot for about 10 minutes then drain.

2. In a large pot melt the margarine and slowly cook the vegetables for 7 minutes. Add the lamb and stir.

Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It!

3. Stir in the cider and stock, adding the seasoning and thyme and then the barley. Cover and cook for about an hour, stirring occasionally.

4. Serve with tatties, or add potatoes and extra stock to the recipe.

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When you hear about restaurants that have gotten into the S. Pellegrino list, you would automatically think of fine-dining and extravagant surroundings.  What would not enter your mind is barbecue.  Let us admit it, when we hear barbecue, we imagine comfort food, picnics, parties, backyard get-togethers, the beach, but never fine dining.  However, this is exactly what Chef Victor Arguinzoniz did.  He catapulted grilled cuisine and barbecues to the top of the S. Pellegrino list.

Last year, his restaurant Asador Etxebarri enjoyed the 39th position in the S. Pellegrino list.  His showed that grilled food can compete with French cuisine and molecular gastronomy, and proof of his culinary skill was his restaurant getting into the list.  However, this year saw then drop down a few spots to the 61st position.  This does not mean though that the quality of his cuisine decreased.  Who knows, the year 2011 might see him at the top 50 of the S. Pellegrino list once again.

Chef Arguinzoniz credits his skill in grilling food to his childhood years.  Having grown up in a farmhouse that has no electricity, he learned how to build a fire using different types of wood, some of which give off a very unique aroma that emphasizes the flavors of the food.  Whenever he would spend some time with his friends, he would always make them some of his famous grilled steak.

In 1989, he purchased an old building that used to be a restaurant.  He wanted to start his own restaurant business as well as maintain the integrity of the building, especially since the building has been a huge part of their community.  Of course, he did what he loved most to do, which is grilling.  He was not satisfied with traditional grilled dishes, so he started inventing his own grilling equipment to grill unusual ingredients, one of which is Angulas.

His grilling skill began attracting customers from all over the place that, in time, his restaurant started catering to fine-dining diners.  His restaurant also began attracting critics that, pretty soon, he and his restaurant were receiving not only praises but awards and recognitions as well.  Because of his culinary talent in grilling ordinary and unusual food, he has been dubbed as “The Ferran Adria of the Heart.”

Chef Arguinzoniz is the type of chef who wants to stay behind the stove and hearth.  He is not one who loves being in the spotlight, especially when it comes to media.  However, his Asador Etxebarri is not the only thing that keeps him busy as he still strives to perfect his grilling techniques.

He still continues to learn more about the different types of woods and how he can use them for his cooking, and he still continues to experiment with heat as he adjust his grills over the fire to perfect the way he cooks the food.  He studies what type of wood works best with what type of food, and through this, he creates new dishes that never fails to astound his diners.  Who else but Chef Arguinzoniz would even think of a smoked vanilla ice milk with an infusion of berries.

Through his exemplary and innovative grilling techniques, his restaurant draws food gourmands from all over the world that it has become a part of one’s tour if you happen to be in Spain.  Aside from this, his restaurant also draws culinary students from all over the globe who wanted to learn more about his grilling techniques.  In fact, one of his protégées, Lennox Hastie of Australia, came to Spain to study under Chef Arguinzoniz’s tutelage.  What was a six-months’ stay turned into years as Hastie decided to stay in Spain.  This is the charm of Chef Arguinzoniz’s culinary skill.

It should no longer come as a surprise that if you search the Internet, you would come across numerous food blogs urging tourists to visit his restaurant, and it will surely be a visit worth your time and money.

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