The love of cooking starts at the beginning of a long journey. It takes a long time before you can create your own signature dishes. It begins by knowing how to work efficiently in the dish pit and becoming disciplined in all aspects of your job by working extremely clean, organized and timely in all aspects without taking short cuts. Foremost every cook must take pride in every detail of their job.
First, we have to understand that by present day, all culinary ideas have already been invented one way or another starting from Auguste Escoffier to Ferra Adrian, from old cuisine to novella cuisine and finally to bio-molecular cuisine. I believe that from A to Z, the knowledge and experience of learning the classical dishes remain as the essential basis for all cooking.
Most young chef s and cooks make the mistake of starting their careers from Z to A rather than the other way around. For instance, they try to learn molecular cuisine or sous vide cooking before learning how to properly braise a piece of meat the old fashioned way from a pot, to the oven, to the table. To learn the technique of braising instead of cooking everything in a sous vide bag without knowing the basic theory.
It is very important these days to know more than one type of cuisine. Mastering the techniques and styles of many different types of cuisine will take you far in your cooking career.
One must be able to cook French food, Spanish from Spain and Italian and of course Asian after all they are the “mother” of all cooking techniques, it all started in France, but then you must learn Spanish, Italian, Japanese, Chinese, Thai, Indian, Moroccan, English, Irish, Scottish and so on, all of these styles are important to know as well as the “Mother” French. Where the Europeans use mostly a bruniose of carrot, onion, celery and leek for basic flavour, Asian flavourings are generally chili pepper, garlic and ginger.
Baking and pastry are as well very important to master, the big difference between the pastry department and baking from cooking savory cooking is savory you don’t necessary need a recipe contrarily of pastry and baking its more like a science of being very precise so you usually need a recipes or ratio to work with.
We kill to live and live to die, but when we kill for food we do it with respect for the creatures and the love of cooking