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You know that the egg is special to us as human beings because all protein is measured by how the egg is the most absorbed protein that we as humans can consume. It is that on the atomic level that egg becomes important to us as chef's. The key ingredient to souffles. the key ingredient to flourless chocolate cake, the egg. As mention before, the egg white has more water in the chemical make up, which means higher souffles and such. The egg white also has a lower coagulation temperature then the egg yolk. Hence the reason for having the ability to have eggs over med or eggs over easy. The different temperatures that eggs can produce different items. But enough about eggs for a sec. Let's get back to the mind of a chef. We mention that it is a roller coaster ride, and now we are at the start of that ride. We have heard all about the twist and turns that this ride has and the cork screw turns and the loops that this ride has. So, it beings, this journey into the unknown. This ride for me began when I was 12 years old. I saw this recipe from one of my mother's magazine and was like, "I have to make this." I have no idea what drew me in. I found myself, engulfed in cooking. I began by first using recipes and then developing my own. I worked in the industry for quite sometime before going to school. I learned a little from school, it was reading and working with some great chefs that rounded my ability to cook. I learned how to season from a famous chef. I learned sushi from that same famous chef's sushi chef. I learned by doing and following. I started to push the borders of food when I first got married to my Dominican wife. She didn't cook, but her mother, "Now we are talking." I learned Itailian cooking first. I am Jewish, what the hell would I know. But the main diffreence between Jews and Italians, Jesus and Pork! I was asked by the food editor to the Palm Beach Post to help with an article on cooking a roasted chicken. She asked for a Jewish view. My reply, "Sorry this Jew doesn't cook Jew food." It is true, most of my cooking is from the simple state of food. The Chinese traded with Marco Polo which gave the Italians pasta and the spice trade routes. And the culinary time line began for me. It is not, for me at least, that the French are the ones that started modern cooking. There is no such thing as new cooking just old things discovered, or that our world is becoming smaller. The only new cooking stuff going on is Molecular Gastronomy.
It is funny, I sit here thinking what next to write what turn to make, and yet I have no idea. I am writing this journey as it happens for me. I have been in a relationship for 2 1/2 years and it has just ended. I think a lot about what went wrong and what way I should have been if any. I am 38 getting older and thinking about what could have been. I thought this woman was the one. I thought, "Wow, I found someone to spend my life with." I was wrong. Not in a bad way. Cause for every thing we encounter is a learning experience. I have learned what to look for in my future relationships if I have one. I am on the search for balance in my life. I am looking for inner balance as well as balance of my life in general. I am looking for a love that does not judge me for my faults but sees them as a way to help me grow as a man. But that is enough about me, now back to food.
What is the difference between a chef and a cook?