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What are the pros taught?
Sun 20-Jun-10
6:29 pm
Scarborough, England
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Sat 12-Aug-06
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I have often wondered what the significant differences in knowledge and ability mark the gulf between us amateurs and the pros.

I know they learn all aspects of kitchen and pantry management but I mean the culinary know how. What might a typical syllabus look like for a young person entering the profession. Say starting in a good restaurant kitchen or a specialist college?

Never knowingly underfed

Sun 20-Jun-10
6:35 pm

Supreme Being

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Mon 7-Jun-10
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I think the main thing is how to shout  'Yes Chef...' .  You don't hear them say 'No Chef' very often only when asked if they are stupid...


Who lives long sees much : The diary of my life in Bulgaria

Sun 20-Jun-10
8:26 pm
Near Belfast, Northen Ireland


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Sun 17-Jan-10
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I think they probably understand/learn the science of food more than amateur cooks. How meat reacts to heat, what happens when ingredients combine, how to control cooking process to get the end result you want.

Alongside that I believe they have a talent for the creative side of food - the ability to think "what if?" and follow it through to the end.

Mon 28-Jun-10
9:47 am


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Sun 23-Aug-09
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I trained as a chef learning knife skills was the best part also learning how to cater for lots and lots of people.I was lucky to be bought up with different types of food so combining what I learnt at college makes it safer in the kitchen Big_Laugh.Met someone who was taught to be a chef he cant think of changing recipes in fact the head chef threw away 40 sides of salmon because someone over salted the gravlax he did have 24 hours to rescue it SteamDoh.Amateurs would never have done any of those mistakes to start with they don't teach the taste  taste and taste again principle anymore .



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