What the chef thinks

I always loved & enjoyed eating , but I never thought of becoming a chef, I grow up in a middle class family home, my mother did not know much about the world of cooking, but she was good at what she was doing, especially her couscous, I remember as a kid, I use to watch he making couscous by hand using three different types of sieves, there is no way on earth we can compare the couscous we buy from shops to the home made one, fresh, soft, the smell of it, every grain is similar to the others in shape & size, rest in peace my beloved mother & may god bless your soul. 

As I got older I immigrated to England UK I was introduced to different varieties of cuisines “Indian, English, Chinese, and Thai etc….. & I started cooking as a chef, watching all the big chef on TV, Gordon Ramsey, Keith Floyd, Gary Rhodes, Rick Stein, Marco Pierre White, I also worked for Gary Holly Head, I realised that there are a lots of similarities & differences of course between all cuisines, still I found cooking very simple & easy, the hardest part of it was to learn what works with what, combining recipes & spices, it takes skills, knowledge & practice, the chef needs “smell, taste & the eye for the details”, also it’s very important to love what you cook & more important make sure the people you feed love as well, and learn how to take criticism from other chefs, that helped me ameliorate the standard of my cooking.

To the young chefs coming up out there, never be scared to ask reasonable questions, but think first before you ask you might know the answer, always pay attention to every thing, focus on learning the basics first, once you master them, the rest will be easy.   

S.Mhamdi  

http://chefkoumliss.yolasite.com

In the memory of my beloved                                                       Mother God bless her soul

 

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Contact: Virginia Anastasiadou, info@lachef-algeria.com, http://lachef-algeria.com 00 213/ 021 74 58 58 None, Alegria, 20 July 2014.   En 2012 une équipe d’excellents chef et de professionnels réputés ouvre en Algérie la première école privée de cuisine – pâtisserie, a laquelle … Continue reading →

Ecole de Formation Privé en Cuisine et Patisserie

Post by Djaafar Hamoudi:

Ecole de Formation Privé en Cuisine et Patisserie

Ecole de Formation Privé en Cuisine et Patisserie

He’s Just a Chef

Preparing & cooking a dish doesn’t require any skills or knowledge, any one could cook a meal, but being a chef isn’t just about that, there’s a lot more to it, lots of people do not make a deference between a cook & a chef.

I started as a commis chef at luxurious hotel in Mayfair London “England”, it was very hard in the beginning, being new in the business, long hours, stress,” it was nothing like the army chain of command, I strongly believe that , that type of discipline is the best & most efficient way to rum any business or a company”, it was total anarchy, with the time I got used to it, still I never did believe this is the way it is with every chef in every kitchen out there.

Six months later I have left that hotel, since than from one hotel to another, from one restaurant to another, ten years later I reached this conclusion, just by asking myself this very simple question, what is a chef? My answer is this, a chef is, a manager, a butcher, a fish monger, a teacher, an accountant, a nanny, a vegetable man, a psychologist & a cook, sometimes a chef is simply some joe from some corner of the street.

I learned a lot during the last ten years in this business, I have seen the bad & the good, still willing to know & learn more, being a chef isn’t easy, contrary to what most of people might think, it’s a very challenging job in very competitive market, lots of people out there look down on chefs, with their negative sayings, such as”He’s just a chef” or “He’s a chef, what do you expect?” etc… I don’t see or can think of any deference between a chef’s job & other professions, sometimes it’s even harder & more challenging, not just any one can be a chef, strength of character, patience, personality, knowledge & passion are required.

To the young boys & girls out there thinking of becoming chefs or just started as chefs, put this in your heads, no chef I mean “A Chef “ will waste his time & money in any one who isn’t willing to learn. Also stay sharp on point all the time, open your eyes, listen, don’t ask questions, I mean do not just ask questions, think of the answer yourself, look around, only ask questions if you really couldn’t find the answer, if you put your mind into something in this life, yes you can achieve it.

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