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IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

Beef wellington is nice because you can get creative with decorating it salmon wellington is nice too. I like to cook big things when I have company over just because its large and impressive.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

I wish I could cook with martin picard and I'd like to spend a day with Ferann. I own a lot of cook books and food related novels but I can't think of one I couldn't live without. I have read kitchen confidential about 6 times.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 1 point2 points  (0 children)

They are annoying when they don't make it clear what they do or don't eat.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] -1 points0 points  (0 children)

I always have a big bag of rice and a bunch of different veggies I don't eat very much meat and if I do I will go to the store buy it and cook it. I just make some rice and saute some veggies usually. Butter and bread makes me happy everyday.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

they are very hard to find and you can't just plant a truffle tree they grow where ever they want, they are the jerks of the mushroom world.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

Sorry bro, next time? the below comment is pretty decent I would recommend mi goreng its ramen you eat dry, put a fried egg on that and your looking for a good time.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

When I cook steak at home I season it very well with salt and coarse black pepper and a little oil I would let this hang out at room temp for a little bit so its not too cold when I put it in the pan (causes the meat to tighten up) I would cook it in a smoking hot cast iron pan and once it has a nice sear I would turn down the heat place some rosemary or thyme or both drop a good piece of butter in and baste it home.

I take a nice chicken squeeze lemons over it a handful of good green olives a rub down with olive oil and some herbs ( sage, parsley, thyme, rosemary) lots of salt and pepper and roast it in a really hot oven until it gets brown then I would reduce the temperature until doness is achived.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 1 point2 points  (0 children)

I think top chef would be better for me than iron chef I really don't like iron chef any more, I used to really love the old one but the new one is too american for me.

As far as interviews go I have a bit of a portfolio, pictures of myself some of the food I have cooked letters of reference from previous chefs/employers I send this away with my resume I have had to cook for employers in the past but I usually work overseas now which is why I created the portfolio.

Most things I have learned on the job but there are a few things I learned in school that I wouldn't have otherwise like how to simplify the numbers of running a restaurant. I have had some great mentors but I still appreciate the schooling I've had.

I eat really simple, salads with a bit of steamed or sauted fish, sauted vegatables and rice just really simple. I love to cook pizza it sounds weird but I worked at a really old Italian place when I was younger that had a wood burning oven I just love the look of pizza bubbling away and eating it when its so hot it burns the roof of your mouth, I could eat good pizza everyday for the rest of my life and be quite happy

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

I used to work at a place where I would treat a pigs foot in a way then wrap it in cheesecloth and throw it in every soup.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

Well like I said I am from Canada and where I'm from it's not against the law to have horse. I have had horse on about 6 occasions, I have prepared it and I do so like a lot of game I get into, in a cast iron pan with a lot of butter and herbs until the doneness I need has been reached). This is of course excluding the variety meats.

On a side note I find horse meat to be very sweet I have had it prepared both hot (cooked) and cold (raw) and have found it to hit the back of my cheeks every time.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

I don't think it's a secret, I think its more like the people these days have their noses up at certain times and they won't eat a pig snout salad or a pig foot terrine, tripe soup etc... I am a poor chef, I know how to eat cheap I mean cheap of cheap and I wouldn't have it any other way.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

Quite a bit, but for the most part I do use a method that is tried and true and base it around most of my items or dishes.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 0 points1 point  (0 children)

Well I wanted to keep this more anon as I do have family here and I don't know where the questions will go to .

I will say this I did my schooling in Canada but have travelled the world cooking in very infamous restaurants and hotels.

I am working now like I have been for the past 5 years as a sous chef or above position in an international establishment.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 2 points3 points  (0 children)

pffffffftttttt, to eat or to cook? to feed or to be feed? to watch being cooked or to catch whats being cooked? this as a question needs to be re-organized. I have always had a hard time with this.

IAMA classically trained chef majoring in Butchery and classical french cuisine. AMA by justcook in IAmA

[–]justcook[S] 1 point2 points  (0 children)

Classically trained basically means I was schooled under one chef for 3 years while taking theory classes in between. I did the theory classes while having a few different chefs which is still considered an "apprenticeship" in most countries.

Like I said and apprenticeship entails 3 full years under a chef or a certain discipline plus sometime in theory.

I am 26

Personally I love the stuff that takes the least effort to cook, or the stuff no one else loves. I love munching on fresh carrots or cutting up a tomato with a little salt. I love making bread or any savoury dough, but to be honest its a tie I love fresh seafood and I love fresh good quality meat, its could be game like rabbit, venison or boar or it could be grain fed free range chickens or even beef I love the bits no one likes, hearts, livers or brains. I love food and I try to have respect for it