My beliefs and thoughts on one of the toughest industries in the world.

Traveling around the world, wall in Paris, France.

There are many reasons why becoming a chef in todays society would seem like such an appealing position. Firstly today the media portrays chefs as celebrities and that it is very easy to get where they are when in fact it is the exact opposite. Also the media makes it appear that all good cooks receive money or fame. Chefs today have to work harder than ever before because so many people are trying to break into the industry. There are however a select few who do make it big in the industry and those are the ones who get highlighted. In my opinion this growth is both a good and bad thing. The reason it would be a good thing is because it creates a demand for trained chefs and allows people that have had professional training a fighting chance at succeeding. However it is a bad thing because it allows for people that do not have any training that have just read a book to think they are experts and produce poorly made food which tarnishes the industry. When I went to Loc Camini, Italy for instance there was such a pride and drive for authenticity that the chef will actually come out and talk to you to see why you didn’t like a certain dish which doesn’t happen often in Canada where a lot of sloppy restaurants are made out to seem authentic.

The most memorable culinary experience that I think solidified me wanting to do something with food and create good food was when I went to Italy in the summer of 2016. I participated in one of the best culinary programs for a month in the south of Italy. This taught me basic authentic regional cousine from all over Italy. This was great because it showed how me how to make basic dishes like risotto to perfection so that if I wanted to play with the flavour the original texture, form and taste would still be there. If a risotto is a risotto, people will like it anywhere around the world, you should not have to make it different ways in different countries.

My culinary philosophy is very simple, produce great quality healthy food at a fair price so everyone can receive it. Also to keep dishes authentic and never to play with a dish until you understand basics. The last part of my philosophy is lastly never to turn down food that you have never tried.

What I wish to gain from attending George Brown is a solid base of knowledge of the culinary industry. In today’s society everyone needs things done by yesterday which means I need a solid base to move quickly and learn new skills quickly and effectively. It will also allow me to travel around the world and to cook in any kitchen. The quote below sums up perfectly what I hope to get from George Brown and the Culinary industry.

“If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel — as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them — wherever you go” -Anthony Bourdain
“Cooking in the wildness” http://blogs.infobae.com/foodosofia/files/2015/04/mallman.jpg

While doing this blog it has got me thinking about blogs I currently read and that I am interested in. I currently read the blog site Lazy Sunday Cooking. http://www.lazysundaycooking.com The reason this blog is great is because it offers many different aspects to life opposed to just one subject area. Food tastes one hundred times better with context. This blog does a great job at making great quality food that people would love to eat on a Sunday afternoon before they start the week ahead. Where I think they could improve is update it more frequently and also make the website more modern, however their blog works well for what they are trying to accomplish.