Who's the Boss...?

I love to cook. It's fun. You get to be your own Chef with your own sets of rules. You can bend the rules or simply 'edit' your recipes' ingredients when necessary :p Obviously the rules will only apply in your kitchen...not elsewhere! Wet kitchen floor is a no no for me..and i will get mad so easily hehehe. What matters most is that my family and friends do enjoy my cooking... with a few of them craving for more ...lols.

At some point, i was wondering if i would have taken the profession of being a Chef back then. What really goes on behind those kitchen doors of restaurants or even top hotels? Now that is for me to find out...and i had that opportunity of a lifetime to explore the world of pro kitchens when i was working in one of the top hotel. I was in the Human Resources Department but I had the chance to be part of an activity for staff in the FBK (Food & Beverage Department) for about six weeks.

My first day was an introduction to all the different types of kitchen utensils and equipments. There were salamander, combi oven, and also a blast chiller among others. One particular info about this equipment called 'blast chiller', is that it is used to avoid food from going into a 'danger zone', meaning to prevent food from going bad.

I also learned how to make different types of sauces in bulk; namely like the brown sauce and marinara. These sauces use the same basic 'tomato sauce'. Once you know the basic, it will be at your fingertips. Herbs are essentials in the Western cooking. Fresh and dried herbas are used; like thyme, basil, mint, roesmary and tarragon. These herbs when used will bring out the aroma in the cooking. Do you know what is 'Mirepoix'? It is a jargon or term used by chefs which means a mix of carrot, leek and French onions. 'Mirepoix' is the basic thing in making creme and soups. First hand look into how these cremes and soups are being prepared, makes your stomach growl and ouch-ing! Roux (mixture of butter and flour) and rice are only used in the Western cooking. Other examples of thickening agent are eggs and cornstarch.

There are different techniques in cooking up meals or dishes. How you throw in the salt and pepper while cooking has its own way of doing it. Amazing right? I learnt the correct way on how to cut carrots, how to hold knives correctly among other things. One thing for sure, in these professional kitchens you sepnd a lot of time talking to the same chefs day after day. I think it is a common thing among chefs all over the world. Shoutings and cursings are a norm which i think is part and parcel of being in the kitchen. Just watch Hell's Kitchen! ..and i was not spared the humiliation and reprimands too :p

I learnt that cooking in the service industry is totally different from cooking in the hearts of your very own kitchen. To be a Chef is no easy task. One needs to be strong and courageous to face whatever problems one may face. I guess, I am not cut out to be a Chef....

Tonight i am not cooking dinner. I am the Boss so i tapau back asam pedas from big sista in-da-law and grilled chix from the local supermarket...lols.