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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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So You Wannabe a Chef?
Those of you talking about blogs should at least be aware that there
are a handful being written by real chefs. Michael Ruhlman is one such, and the current entry reprints an entire chapter from Anthony Bourdain's new book. No real surprises in how he addresses the captioned question, but if you like Bourdain, a fun read. Then when you finish that you can prowl around Ruhlman's blog. -aem http://ruhlman.com/ |
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So You Wannabe a Chef?
On 09/21/2010 05:18 PM, aem wrote:
> Those of you talking about blogs should at least be aware that there > are a handful being written by real chefs. Michael Ruhlman is one > such, and the current entry reprints an entire chapter from Anthony > Bourdain's new book. No real surprises in how he addresses the > captioned question, but if you like Bourdain, a fun read. Then when > you finish that you can prowl around Ruhlman's blog. -aem > > http://ruhlman.com/ Some other chef blogs I'm enjoying: http://www.davidlebovitz.com/ http://www.rickbayless.com/blog/ http://www.doriegreenspan.com/ http://markbittman.com/ Think what you will of the chefs themselves, but I'm enjoying their blogs. Serene -- http://www.momfoodproject.com New post: Three-ingredient Fudge |
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So You Wannabe a Chef?
On 2010-09-22, aem > wrote:
> such, and the current entry reprints an entire chapter from Anthony > Bourdain's new book. No real surprises in how he addresses the > captioned question, but if you like Bourdain, a fun read. Then when > you finish that you can prowl around Ruhlman's blog. -aem It's one of the few chapters in Bourdain's new book worth reading, so take advantage of this opportunity. <http://ruhlman.com/2010/09/so-you-wanna-be-a-chef%e2%80%94-by-bourdain-2.html> Having read the rest of the book, I can't make the same recommendation. A lot of it is Tony purging his soul about selling out, past regrets, and a buncha other things he seems like he needs to unburden himself of and is so personal, one feels like a voyeur, or worse, jes doesn't care. Then he goes into a name dropping frenzy that never seems to end. The book really is aimed at fellow cooks, cuz I had no idea of who 95% of the people and restaurants he goes on and on and on about, are. I doubt most other readers will, either. Another chapter seems to be about how many adjectives he can summon up to describe some of his favorite foods. It actually gets a bit tedious. OTOH, I still enjoyed the book, somewhat, as Tony is a good wordsmith and has a good sense of humor. The best thing I can say about it is, I got a few good chuckles. If you are thinking about buying the book, I'd wait for the paperback or check it out from the library, which is what I did. nb |
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So You Wannabe a Chef?
On Sep 21, 7:49*pm, Serene Vannoy > wrote:
> On 09/21/2010 05:18 PM, aem wrote: > > > Those of you talking about blogs should at least be aware that there > > are a handful being written by real chefs. *Michael Ruhlman is one > > such, and the current entry reprints an entire chapter from Anthony > > Bourdain's new book. *No real surprises in how he addresses the > > captioned question, but if you like Bourdain, a fun read. *Then when > > you finish that you can prowl around Ruhlman's blog. * * -aem > > >http://ruhlman.com/ > > Some other chef blogs I'm enjoying: > > http://www.davidlebovitz.com/http://...rkbittman.com/ > > Think what you will of the chefs themselves, but I'm enjoying their blogs.. > > Serene One of the things I like about Food Network is they don't toss the term "Chef" around lightly. If they put the C Word next to your name, that means you actually graduated from a high end culinary school and earned the title. |
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So You Wannabe a Chef?
On Sep 24, 10:08*am, Dan Abel > wrote:
> In article > >, > *Christopher Helms > wrote: > > > One of the things I like about Food Network is they don't toss the > > term "Chef" around lightly. If they put the C Word next to your name, > > that means you actually graduated from a high end culinary school and > > earned the title. > > That's not my experience at all. *Although Food Network is run by the > marketing people, what happens on the show isn't controlled that > tightly. *If Tim Allen, on "Chopped", wants to call every single > contestant Chef X, he does. *And he does. *Some of them are pretty > incompetent. I've never seen a single episode of 'Chopped,' being rather fed up with food competition shows. Ted Allen (Tim Allen is the tool guy on an unrelated show that is no longer in production) should know better. |
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So You Wannabe a Chef?
Sycophant wrote:
> some "chefs" cannot cook their way out of a paper bag... I've seen > some make the ancient mistake of pink gravy using red wine. ;-) Why do you think that's a mistake? Bob |
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