Cooking to Become a Chef
Cooking for me is my way of expressing myself. It gives me a chance as a person to show my friends and family what I’m good at and what I love to do. I haven’t always enjoyed the art of cooking. With cooking, I have learned to prepare different types of meals using different methods, ingredients, a potpourri of equipment and seasonings. Food seasoning is a personal trademark you create and eventually it classifies you to either be prominent as a chef or just a plain Jane Suzy homemaker who cooks for her family only for the fact that we all need to eat. Experimenting is what got me where I am at today. My mother was a diabetic so the meals were prepared with a bland taste, no seasonings, with just a tad bit of pepper, nothing more. When I started cooking I hated it for the simple fact I didn’t know how. I had to follow recipes even for macaroni and cheese. It wasn’t until I met my husband and his family that I started to enjoy cooking because the meals were starting to taste better and I was learning how to make them taste better. He and his family slowly taught me how to cook and when to use seasoning and how much to use. At first, my meals were a work in progress. As the years went on, I have learned to use my eyes and taste buds for measuring cups and spoons. That’s what helps create your own “cooking signature”. As you learn to cook, you learn to shy away from some or all of the exact measurements in order to create your signature. For some, cooking is just another everyday back breaking chore, a necessity to always haven to follow a recipe, precisely measuring each ingredient, to the point of the great inventor of the microwave ovens. For others it comes natural, a passion they thrive to live on by creating their own “cooking signature”.
Coming to mind are a couple of brilliant and extraordinary chefs that are indulgingly reliable. These two men have countless awards, degrees, own restaurants, shows and cookbooks to show and prove their overwhelming
Coming to mind are a couple of brilliant and extraordinary chefs that are indulgingly reliable. These two men have countless awards, degrees, own restaurants, shows and cookbooks to show and prove their overwhelming