I'm a chef and need to know about tasting----
meaning.. when I am cooking for the public is tasting gonna be a no no..
sometimes ya just have to make sure the food i'm putting out is just right.
well monday april 14th is my first no s day sooo i guess i'll have to do my best... but would sure apperciate any advise to my question
a big thanks chops
Hi there question is tastings
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I personally don't count a taste as cheating under the following circumstances:
1. The amount tasted is absolutely no more than is needed to tell how the food tastes
2. It is truly necessary to taste the food (sometimes I have to taste food I'm serving to my kids, to know whether they are justified in not eating it)
I would also try to limit tasting to as few occasions as possible.
1. The amount tasted is absolutely no more than is needed to tell how the food tastes
2. It is truly necessary to taste the food (sometimes I have to taste food I'm serving to my kids, to know whether they are justified in not eating it)
I would also try to limit tasting to as few occasions as possible.
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Re: Hi there question is tastings
Well, you can't do your job without tasting, so it's got to be in there. I'd suggest that there is a difference between tasting as a professional, and snacking as a glutton.chops wrote:I'm a chef and need to know about tasting
In an old thread, I put it like this;
See the original in this thread; http://everydaysystems.com/bb/viewtopic.php?t=2306stevecooper wrote: I'm quite a keen cook, and I happily watch cookery programs. What interests me is that chefs often seem to have a great passion for food, but are not gluttons. Thier passion manifests in relatively constructive behaviour, like sourcing the best ingredients or finding perfect recipes. These are people who have a passion for food, channelled in a way that does not lead to overeating but actually produces something valuable to the wider community.
So there's something interesting here, to me; the chef is neither indifferent to food nor overwhelmed by it, but is actually a creator; aesthetic rather than ascetic.
So, if you aren't indifferent to food, there are really three paths. First, you can give in and become a glutton. Not so good. Second, you can try to become indifferent. Third, you can sublimate the desire into a more productive channel.
There's an extra benefit to learning to cook well, which is that you should be able to find more and more ways to make things taste good without resorting to adding more sugar and fat.
In summary, look on being a chef as a way to hone your sense of control over food.