I have been contemplating the many aspects and techniques to cooking lately. The recent release of Thomas Kellers, Ad Hoc has sparked a lot of conversation on the how and why you do what you do as a Professional Chef.
I have not had the opportunity to reveiw the book myself (I have since borrowed a copy!), but have had discussions on it with people who have. The interest and discussions on food have been great! Prompted me to go back and review his book Bouchon. It is remarkable how every ingredient and recipe is spoken of in a romantic passionate way. Truely a love for ingredents and a delicate care for how even simple items are composed.
Cooking through the seasons by Joel Robuchon was a smaller book but every bit as passionate. They both have profoundly influenced me. It is a Geneaolgy in the Chef world…I can trace back my lineage to great French Chefs. Recipes pass from one to another…a passing of traditions and passion. Did I work for a Great French Chef..no. I did work for one that worked for one…and so on and so on! I can say that I worked for a Chef that worked for a Chef that worked directly under Ferdinand Point….Whew…small world. I can say that the Marjolaine we made was not the same as what was published! An Awesome perfect dessert!
I really can’t say enough! Keller, Roubochon, Bould and others Have shaped my life, my work. Bould’s letters to a young Chef is a must read! La Repitoire is also a great reference.
I am always struck by the prose like quality and the passion with which food is discussed. Many aspects of being a Chef are not so Romantic…the long hours, weekends, and working during the Holidays to make it special for your customers.
But the Food….
The Food is a Passion, A Romance…….