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Page 40 November 2017 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
A Cook’s
Efforts
by Buck Reed
The Supermarket Gourmet
If I had to label myself as a small pay checks, and, yes, even
cook, I am afraid I would have to the customers. I didn’t stay long.
call myself “old school.” I get that But the one that I have stuck with
sous vide and plates laden with is about the food and, sometimes,
foam are the wave of the future even about how to make the food
(For my readers who are interested better. There are people who do the
in these techniques, I am currently Michelin star plate presentations
working on articles that might for us to critique, and I tend to stay
explain them, but probably will away from those posts. My people
not encourage you to try them.) are the ones who ask or share ideas
And I understand that people are on how to create great food from
going to pay big bucks for a tiny simple ingredients. These guys and
portion of dishes dedicated to these gals know that any fool can cook
techniques. And I get that the chefs up a piece of tenderloin and make
and line cooks who prepare this a meal from it; but, if you want
food are extremely talented and something amazing, give me a
dedicated professionals, changing person who can cook a nice brisket.
the landscape of what fine cuisine It takes time, patience, and, more
is going to be. But it just isn’t for importantly, a lot of knowledge
me. It isn’t the food I want to eat to make that piece of meat into a
and it isn’t the food I want to memorable meal. I will pick the
make. person who can put that together
Don’t get me wrong, I am not any day and twice on Sunday.
too old to learn. The world hasn’t Many cooks today would hear
quite passed me by yet. I respect me talk about all the time I put
these guys immensely, but it all into learning how to cook perfect
feels like they are just doing what oatmeal and think I am wasting
I call “throwing tricks” at their my time. But, like anything else, it
customers. It all seems like it is all took me time to research it and then
hinged on plate presentation and practice it until I got it just right.
manipulating the ingredients with Now, when I ask a cook to make
stabilizers. me oatmeal, I don’t care if they
Most of the professional put caramelized apples or candied
cooking groups I have joined walnuts in it. If the oatmeal isn’t
seemed to be filled with members cooked right and, more importantly,
that want to complain about food if they have no interest in learning
service business. They would rather the right way, then I have no real
talk about the long hours, the use for them. And, since I know
how to cook oatmeal perfectly, I
have a pretty good idea of how to
cook most any other grain perfectly
as well.
So please show me that picture
of a beautiful plate of meticulously
arranged food. You will probably
not get me to critique it or even
coax a comment on how nice it
is. But, I may ask you to explain
how you made one component of
your dish. And please feel free to
elaborate every detail. I will make
the time.
If you have any questions or
comments, or if you have an idea
for an article, please contact me at
[email protected].
