Chefie’s World

Was in the Gavino’s, just loitering at the family room, watching TV when I saw on a cooking show, a chef making his bechamel sauce on a non stick pan with a stainless whisk ….there goes your chemically flavored white sauce… I can’t understand how a teaching chef who owns a cooking school can do this without taking into consideration the teflon that can be part of his salt and pepper.
Yes, I know how it could be a stress filled and tension mounting a TV show can be but you have a staff that can take care of that and you must have someone who is very detailed in stuffs like this.
Training under pastry chef makes you look at all the important minute steps involved in the whole cooking process that becomes part of you. Pastry or baking actually trains a person to become more organized and patient in the whole process of cooking. This has trained me as a chef and it has made me a better cook, thanks to Jill, Mark and Maryanne….as humble as I should be I still call myself a cook because the continuing education is still there and I guess, a chef can never be called a chef because of education or a statement of experience or should I say garnishing. A chef for me, hard to define, has influenced the cuisine of a country and how the people eat….

Just some thoughts….last night got to watch an American show where an artisan chocolatier is now procuring his cocoa beans from the Philippines, this excited me tremendously, finally a company has given proper stature to the good tasting, in-depth flavor and cocoa butter content of our beans. I have been researching from where but I doubt if I will ever be able to find out. Things like this take awhile….remember that we only recently found out that the vanilla bean we have been purchasing from specialty food store that we import from other countries actually is grown and dried in Bukidnon.
Work is coming up this Friday and it won’t stop till the middle of December, a new batch to teach and another 27 personalities to take care of….give me luck and pray for me………..LALA! By the way, I don’t feel Christmas at all, do you?

• The Master Baker Nick Malgieri
• Five Days
• Three Magazines
• CONFIDENTIALS IN THE KITCHEN
• No Post for Almost A Month

This entry was posted on Saturday, November 22nd, 2008 at 7:23 pm and is filed under Food, personal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.