OT: Question for any chefs on SPS

[FreeDawg]

Been in the food business for 16 years working for numerous different concepts. Been trained to do a lot in the kitchen and have been exposed to a lot. In my summation, my experience has made me an above average cook with an above average skill set. If time and money were no issue, I'd love to go to culinary school and be a classically trained chef. Since that is not reality, I'd like to pursue more information on my own. Are there any textbooks, videos, or resources y'all would suggest?

Full disclosure: I am not seeking to broaden my skills to call myself a chef. I believe to call yourself a chef you must be classically trained by either an educational institution or an intensive apprenticeship with a master chef. I just want to go to the next level in cooking knowledge.

 

[aTotal360]

Use more Dale's. Next question. ** I always see super cheap cooking classes on Groupon. Install the app or go to the site and see what you find. Lots of stuff under $25.

https://www.groupon.com/

 

[57stratdawg]

I've done cooking classes at Viking in Greenwood before. Pretty neat, but it's more about how to make a certain dish.

 

[dorndawg]

I basically know nothing about the restaurant/chef business beyond a) I like to eat well-made food and b) I've read Kitchen Confidential. With that cat-vet, would you be at a point you could be a sous-chef/chef de cuisine at a big-time place or new restaurant with a proven chef in one of the major food cities? With only a layman's understanding of the industry, seems like that'd be a way to move up in the world?

 

[FreeDawg]

I could only hope

To be a certified Dale's marinating tech one day**

Im talking more advanced than a cooking class. For example, if a recipe said to chiffonade some fresh herbs, I'd know what that means.

 

[bbqbully]

Check with your local community college. Sometimes they have short courses or seminars on things like this.

 

[seshomoru]

The Food Lab by J. Kenji Lopez-Alt

Ratio - Michael Ruhlman

That's for the technical science of it all. For great info and methods on specific cuisine:

Essentials of Classic Italian Cooking - Hazan

Authentic Mexican - Bayless

Japanese Cooking - ShizuoTsuji

Pleasures of the Vietnamese Table - Mai Pham

I got nothing for classical French techniques.

 

[KurtRambis4]

Just watch a few seasons of Hell's Kitchen****

*

 

[DancingRabbit]

youtube is an amazing resource -just type a chef's name, dish, cooking style ...

nm

 

[aTotal360]

I think you are underestimating the classes. Find the advanced ones. I know a couple that routinely goes to a class that involves cooking a 5 course meal.

As someone that loves to cook as well, I don't think there is any substitute for seeing it and doing it.

Also, the greatest cookbook ever is the "Joy of Cooking". It's considered a classic and your grandmother probably had a copy. It's not just recipes either. It teaches a lot of technique too. Very good resource. http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0743246268

Also, the America's Test Kitchen website is great. https://www.americastestkitchen.com/episodes?ref=universal_nav_6

 

[FreeDawg]

Food Lab and Ratio are now on my list to buy.

 

[seshomoru]

I also have Cooks Illustrated The Science of Good Cooking

but the Food Lab kicks that book in the junk and then gives it a NOA.

 

[CochiseCowbell]

For example, if a recipe said to chiffonade some fresh herbs, I'd know what that means.

Had to look that up, so obviously I have zero advice for you, only a question. Is "finely shredded" too pedantic?

 

[FreeDawg]

Would work fine for me. A lot of chef vernacular is French terms. I don't know too many of them. Just enough to sound like I halfway have an idea about cooking. It's like if you asked an 85%er Bama fan about defense and he just throws out "cover 2" in conversation to make you think he knows what he's talking about.

 

[Scottfield1]

Find a style your most interested and master it. Doesnt need to be French. French cooking is about technique and sauces more than anything. Cooking is all about what pairs well with other items, having patience and a passion. Experiment constantly with what you like and not what you think others like. Some of the best trained chefs in the world never advance in the culinary world because they over think and over prepare. Alot of the most renowned meals are those of minimal ingredients. You have to love to cook to have an impact. The restaurant business is extremely cut throat.

 

[DreadNought.sixpack]

I work in spam the way other artists work in oil or clays. I would be glad to share my craft.

 

[Colonel Angus.sixpack]

Get a job working for john folse

Has a restaurant in Jackson and I think more to come

 

[FleaFlicker]

Take a long weekend in New Orleans and check out

Some of the day classes they offer around there. The New Orleans School of Cooking has one day classes, but it may not be what you are looking for.

ETA: One day I'll learn how to post under the original poster.

 

[Dawgbite]

I work in spam the way other artists work in oil or clays. I would be glad to share my craft.

Hey, I make a grilled Spam candy that will make your tongue slap the roof of your mouth. I want to take some cooking classes when I retire and have time. What I want to learn is sauces.

 

[121Josey]

Take a long weekend in New Orleans and check out some of the day classes they offer around there. The New Orleans School of Cooking has one day classes, but it may not be what you are looking for.

^^^^THIS^^^^

 

[thatsbaseball]

My wife could teach you how to make a stove last 100 years

 

[CochiseCowbell]

Spam candy?

Sorry, Free Dawg, this thread is now about canned pork shoulder!**

 

[karlchilders.sixpack]

So you do the cooking, lucky you!

Nothing wrong with being able to cook.

It can be a good hobby.

 

[greenbean.sixpack]

Don't miss with the natural order, man brings it home, chicks cook it.

 

[karlchilders.sixpack]

Ha ha, cold stove means you fix it.

... It's a libs world, no more natural order.

 

[FreeDawg]

Great advice here. Appreciated. I really enjoy the restaurant bizz and am in it for the long haul. Don't give me wrong, I love what I do now but it doesn't challenge me from a culinary standpoint. This is more just a personal itch I want the scratch. It's funny what you say about minimal ingredients. I would say my style is minimalistic letting th headliners of a dish be the stars. A "keep it simple stupid" approach if you will.

 

[BiscuitEater]

Don't know where you live but have heard good things about Culinary Arts Institute at MUW ..


Established in 1996, the Culinary Arts Institute provides interdisciplinary instruction in the culinary arts, emphasizing classic cooking techniques applied to small-quantity food preparation.In addition to a mastery of cooking skills and knowledge of food service, students also will prepare for employment and leadership in diverse areas of food studies such as food journalism, food photography and styling, nutrition and wellness, and culinary entrepreneurship.
Our graduates are working in the hospitality industry in Mississippi and across the nation. We invite you to create your own recipe for success in the Culinary Arts Institute at The W. Our program offers state-of-the art instruction at the only institution in Mississippi offering a major in culinary arts leading to the bachelor of science degree!

 

[BiscuitEater]

Should have added that there is a CAI at Jackson and Gulfport. Some classes can be completed on-line ..

[h=4]Bachelor of Applied Science in Business Administration[/h]The Culinary Arts Institute has a partnership with Hinds Community College and Mississippi Gulf Coast Community College that allows students earning an Associate of Applied Science (A.A.S.) degree to continue their bachelor’s degree studies in Jackson of Gulfport campus (or at main campus in Columbus) with instruction from MUW faculty. Students complete the required courses in business online with The W.

 

[DerHntr]

If you are into BBQ, many of the famous BBQ cooking champions are now offering weekend courses that include grill/smoke set up, meat selection, butchering, sauces, seasonings, etc. I've been to a few day classes but they skew toward beginners. I want to go to Myron Mixon's full weekend school but I may have to punch him in the throat after a couple of days.

For books: "Frankiln BBQ: A meat smoking manifesto" is good. I'm getting the "Project Smoke" book by Raichland next. Both have a lot about technique and tons of recipes.

 

[msudawg12]

Find a style your most interested and master it. Doesnt need to be French. French cooking is about technique and sauces more than anything. Cooking is all about what pairs well with other items, having patience and a passion. Experiment constantly with what you like and not what you think others like. Some of the best trained chefs in the world never advance in the culinary world because they over think and over prepare. Alot of the most renowned meals are those of minimal ingredients. You have to love to cook to have an impact. The restaurant business is extremely cut throat.

This is good advice. My cousin won a James Beard award a couple of weeks ago by "cooking what people can cook at home better" as he says

 

[Dawgpoundrock21]

I agree i graduated from muw in culinary arts it was fantastic, i learned all kinds of styles and things, but i do bbq its my passion

 

[BeardoMSU]

Been in the food business for 16 years working for numerous different concepts. Been trained to do a lot in the kitchen and have been exposed to a lot. In my summation, my experience has made me an above average cook with an above average skill set. If time and money were no issue, I'd love to go to culinary school and be a classically trained chef. Since that is not reality, I'd like to pursue more information on my own. Are there any textbooks, videos, or resources y'all would suggest?

Full disclosure: I am not seeking to broaden my skills to call myself a chef. I believe to call yourself a chef you must be classically trained by either an educational institution or an intensive apprenticeship with a master chef. I just want to go to the next level in cooking knowledge.

Before you spend money on any type of cooking education, classes, etc., read Kitchen Confidential by Anthony Bourdain. It's illuminating.

 

[BeardoMSU]

If you're looking for more of the classical French techniques, terminology, knife skills, prep, etc., this about the best all in one book you can buy.

http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355

It's not really a "recipe" book, but it does break down basic things like sauces, stock, demi, etc.

 

[HueFreeze]

i did not stay in a holiday inn express last night, but even i can go to youtube https://youtu.be/BhoeBc0JO7Y

 

[FreeDawg]

Thanks. That's the type of thing I'm looking for. I'm a big Bourdain fan. His book sounds perfect for beach vacation.