[Contentless] ITT you post right now [ASAP] your current thought.[Brains][Thinking][Personal][#41] (999)

686 Name: (iœjĪªª²iœj) : 1993-09-10164 17:31

>>681
I'd think that if your practice is producing high volumes of shoddy food, you're not going to be gaining much outside of sharpening the mechanical skills involved. Most restaurants have rigid, static menus that change once every few months if that, so the average line cook is making the same set of dishes without getting much experience outside that. This isn't even considering the restaurants that are little more than reheating and mixing stations for premade foods ordered from corporate or Sysco/US Foods (a lot of chain and family restaurants in the US are like this. I'm not sure how prevalent this practice is in other countries). That's what I was trying to highlight with the advantages of someone coming at home. This is anecdotal, but most people I know in the food industry aren't really that passionate about it. A lot view it the same way a spreadsheet jockey views their job. Since a lot of people here are into programming I think it would be familiar to look at it like the distinction between the passionate amateur and the guy who just does it as a 9-5.

>i don't think most 'famous restaurant' books have much relevance to the home chef

I strongly disagree with this. There isn't really anything in French Laundry that isn't easily accessible to someone who enjoys cooking. The only real barrier is the heavy use of a lot of seasonal or regional ingredients which prohibits when you can make something and whether you'll need to find an appropriate local substitution. There isn't anything in terms of technique or equipment that's unavailable to anyone cooking at home. In fact I've personally made more use of French Laundry, Momofuku, Baco, and Angie Mar's cookbooks individually than for example Food Lab since you mentioned that. And I think that's a pretty good book. I'd even say some of the stuff in CIA's Charcuterie book is comparable to French Laundry in terms of complexity.

This thread has been closed. You cannot post in this thread any longer.