Chefs must have a deep understanding of ingredients from "summary" of Kitchen confidential. Avventure gastronomiche a New York by Anthony Bourdain
Chefs, above all, must possess an intimate knowledge of the ingredients they work with. It's not just about knowing what a tomato or a piece of fish looks like; it's about understanding its intricacies, its potential, its limitations. A chef needs to be able to look at a piece of meat and know exactly how it should be cooked to bring out its best qualities. They need to be able to taste a sauce and identify every single ingredient in it, no matter how subtle. This deep understanding of ingredients is what separates a good chef from a great one. It's what allows a chef to innovate, to create new and exciting dishes that push the boundaries of what's possible in the kitchen. Without this knowledge, a chef is just a cook, following recipes and never truly expressing themselves through their food. In the fast-paced world of a professional kitchen, this understanding of ingredients is absolutely essential. A chef needs to be able to make split-second ...
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