Recently we had the whole family over for dinner. One of my brothers is a cook and we let him cook in our kitchen. He only complained about our lack of paprika.
While thinking of what I learned from my brother recently I compared his dinner to another dinner. This other guy is a good cook as well, in fact I think his meal was better than any of my brothers have been. What are the differences? My brother was trained in restaurants; nicer restaurants yes, but no formal training. This other guy was trained by a cordon bleu chef. Huge difference right there. With this other guys meal, it was in his kitchen with his ingredients. At one point he asked his wife for the bread crumbs and she asked if he wanted the Japanese or Italian. My brother is cooking with whatever is in the fridge and pantry.
What do we learn from this? Garbage in, garbage out. Have all of the ingredients and tools needed and use the right proportion of skilled (more expensive) to unskilled (less expensive).
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