Comments on: Snowed In http://www.tastingmenu.com/2008/12/22/snowed-in/ Focused on food. Wed, 10 Mar 2010 22:50:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Leslie http://www.tastingmenu.com/2008/12/22/snowed-in/comment-page-1/#comment-5775 Leslie Fri, 26 Dec 2008 21:22:16 +0000 http://www.tastingmenu.com/?p=712#comment-5775 Thanks for the insight into how a chef reads a cookbook; when you mentioned you were reading Demo Desserts, I was very curious how an actual professional chef would look at it (or other cookbooks,really) vs my amateur eyes and you have answered my question! I think the process you describe of learning about yourself as a chef is actually really valuable for a home cook, too. Starting out so very clueless about cooking, I didn't know how to make the right distinctions. I would just try anything, which was often disappointing (and expensive!) and which discouraged me from trying other stuff. After this past year of intensive home cooking, I am now so much better at looking at a cookbook or recipe and knowing, nope, this isn't for me, this isn't my palate or style, etc. Maybe for folks who grew up cooking this is pretty self-evident, but it's been a welcome development for me! :) Thanks for the insight into how a chef reads a cookbook; when you mentioned you were reading Demo Desserts, I was very curious how an actual professional chef would look at it (or other cookbooks,really) vs my amateur eyes and you have answered my question!

I think the process you describe of learning about yourself as a chef is actually really valuable for a home cook, too. Starting out so very clueless about cooking, I didn’t know how to make the right distinctions. I would just try anything, which was often disappointing (and expensive!) and which discouraged me from trying other stuff. After this past year of intensive home cooking, I am now so much better at looking at a cookbook or recipe and knowing, nope, this isn’t for me, this isn’t my palate or style, etc. Maybe for folks who grew up cooking this is pretty self-evident, but it’s been a welcome development for me! :)

]]> By: Michael Natkin http://www.tastingmenu.com/2008/12/22/snowed-in/comment-page-1/#comment-5771 Michael Natkin Thu, 25 Dec 2008 18:49:32 +0000 http://www.tastingmenu.com/?p=712#comment-5771 Having had your desserts at both Veil and Poppy, I can definitely see that you are tailoring them to the restaurant. The kaffir lime creme brulee at Veil was modern and ultra-clean, while the chocolate terrine at Poppy had a variety of accompaniments to match the complex dishes that Jerry Traunfeld does - yet in nicely restrained proportions so that the chocolate was still the star. I felt like each bite I was making my own truffle, which was great. Having had your desserts at both Veil and Poppy, I can definitely see that you are tailoring them to the restaurant. The kaffir lime creme brulee at Veil was modern and ultra-clean, while the chocolate terrine at Poppy had a variety of accompaniments to match the complex dishes that Jerry Traunfeld does – yet in nicely restrained proportions so that the chocolate was still the star. I felt like each bite I was making my own truffle, which was great.

]]> By: peabody http://www.tastingmenu.com/2008/12/22/snowed-in/comment-page-1/#comment-5763 peabody Tue, 23 Dec 2008 08:53:46 +0000 http://www.tastingmenu.com/?p=712#comment-5763 I have enjoyed being stuck inside as well. I have a lot of stir crazy friends but I haven't been bothered in the least. I have enjoyed being stuck inside as well. I have a lot of stir crazy friends but I haven’t been bothered in the least.

]]> By: Loving Annie http://www.tastingmenu.com/2008/12/22/snowed-in/comment-page-1/#comment-5762 Loving Annie Tue, 23 Dec 2008 03:29:14 +0000 http://www.tastingmenu.com/?p=712#comment-5762 He has an interesting blog, and it was a great post. I like learning things about what goes on in the kitchen - and comes out on my plate, and why what looks simple (being a pastry chef) is really a work of art and effort. Merry Christmas :) He has an interesting blog, and it was a great post.

I like learning things about what goes on in the kitchen – and comes out on my plate, and why what looks simple (being a pastry chef) is really a work of art and effort.

Merry Christmas :)

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