I spent a few hours in the kitchen today at the Chef’s House after a couple weeks off of work. My skills were rusty as hell, I felt more useless than the new students who were slowly and unenthusiastically filleting fish. I need to keep my skills sharp, if I walked into a new job the way I entered the Chef’s House today I would have little chance of making a descent first impression and we all know how important that can be.
If anyone has anyone has any tricks that keep themselves honed I would like to hear them. I cook alot at home but it never seems to translate into proffesional kitchens. I need to get myself back into form as I am on the hunt. thanks.
Nothing is going to keep you more job ready then working in a
professional kitchen. Of course that goes without saying. Somethings I
think would help keep skills sharp during down times:
– use your knife skills whenever you can. If you have to chop, slice
and/or dice anything you might as well pretend you are in a pro
kitchen. Focus on keepin your cuts tight and clean. Aim to work as
professionaly as possible, maybe even ignore speed in this case and
focus on technique.
– practice. Master stocks, sauces and base recipies.
-buy La Technique and work through it until you feel comfortable with
each section. That alone would make you a force to be reckond with.
-Daydream, dream and visualize cooking all the time. Sounds lame but
pro athetes use visualization as an imports t training tool.
– cook with friends and challenge yourselves. Stetch and push
yourselves to produce top quality food.
-keep yourself inspired by reading about chefs you respect or are interested in.