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/ck/ - Food & Cooking

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Anonymous 06/19/14(Thu)16:16 UTC+1 No.5529668 Report

why are so many professional chefs so lousy?

how can ME a mere amateur be so much better than most of these chefs?

why do some chefs always cook the same dish but with differing ingredients?


why do so many chefs use tins and frozen stuff?


why do these people call themselves chefs and act as if they know how to actually cook?
>>
Anonymous 06/19/14(Thu)16:32 UTC+1 No.5529690 Report

>>5529668
Why don't you work in a kitchen then?
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Anonymous 06/19/14(Thu)16:37 UTC+1 No.5529695 Report

>>5529690
I am not a chef!
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Anonymous 06/19/14(Thu)16:41 UTC+1 No.5529701 Report

>>5529695
Why do you cook then?
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Anonymous 06/19/14(Thu)16:58 UTC+1 No.5529720 Report

i am a chef

"professional chef" gets thrown around too much, most of the people i have met are cooks

chefs actually know about technique and recipe formulation while cooks are machines that do what you tell them

it's become unreasonable to expect others to know about food
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Anonymous 06/19/14(Thu)16:59 UTC+1 No.5529724 Report

>>5529720
Wait so would that make me a chef?

I thought chefs were just cooks who got one of their recipes on the menu
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Anonymous 06/19/14(Thu)17:06 UTC+1 No.5529732 Report

>>5529668
>why do these people call themselves chefs and act as if they know how to actually cook?
Food Network and their ilk. I saw a show where the host called a fucking bar cook 'chef'.
See also: Guy fieri
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Anonymous 06/19/14(Thu)17:08 UTC+1 No.5529734 Report

>>5529724
everyone on /ck/ is a chef

only the brightest minds, gathered here, could formulate such revolutionary dishes and challenge the established food culture so pervasive with male power fantasies
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Anonymous 06/19/14(Thu)17:14 UTC+1 No.5529738 Report

>>5529732
I am talking people who became chefs before the food network existed
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Anonymous 06/19/14(Thu)17:16 UTC+1 No.5529741 Report

>>5529738
We're retired
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Anonymous 06/19/14(Thu)17:17 UTC+1 No.5529742 Report

>>5529741
We're spiderman
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Anonymous 06/19/14(Thu)17:21 UTC+1 No.5529747 Report

Im guessing bait but I'll answer it for you anyway

>why are so many professional chefs so lousy?
Hard to answer. Alot of lazy chefs probably wouldn't be considered lazy in any other profession. Its a job that has long stressful hours, they just try to make as many shortcuts as possible to reduce work load. Obviously this serperates just the average chef and a chef striving for perfection

>how can ME a mere amateur be so much better than most of these chefs?
Again, I've met a hell of a lot of shit, lazy chefs. I will say that you can't compare your home cooking to busting out a busy restaurant.

>why do some chefs always cook the same dish but with differing ingredients?
I understand where you are coming from, but wouldn't that be considered as a different dish. There are many reasons for this.
The main one I see is for simplicity when writing a new menu. Its food that they know works and sells well. Its an easy way to make a dish look new and different, without really changing much.

>why do so many chefs use tins and frozen stuff?
Food costs and wastage. Their is nothing wrong with using this type of food at all.

>why do so many chefs use tins and frozen stuff?
I' not even going to answer this.
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Anonymous 06/19/14(Thu)17:22 UTC+1 No.5529751 Report

>>5529747

Fuck, last one was obviously you last question....
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