Cooking like a chef: 4 tips from a pro

The art of creating any recipe and, as a result, a menu, requires some planning. It is important to understand who you are creating it for. Imagine that you are a chef, and as a professional, you are responsible for ensuring that the dish and menu can generate income. This approach to everyday cooking can take your skills to the next level. But if you are against such games and cook food for family, friends or guests, your goal is to create culinary masterpieces that everyone will remember!

Choice of taste concept

First, you must define the basic concept of the menu and the main flavor. When James Smith creates a menu, his style of pairing flavors becomes the foundation for what he does. He likes fresh, fruity flavors that are further enhanced by roasting or simmering. We all have our strengths and favorite cooking methods: someone is great with a knife, someone can intuitively mix spices, someone is great at roasting vegetables. Some people enjoy spending time dicing ingredients for visual appeal, while others care less about knife skills and are more interested in the cooking process itself. Ultimately, your menu items should be built on a foundation you like. Therefore, be sure to take the time to think through the basic concept of your future menu.

Menu planning: first, second and dessert

It is best to start with an appetizer and a main course. Think about how these dishes will be combined with each other. The nutritional value of the dishes is also taken into account, so if you are preparing a hearty appetizer and main course, the dessert should be as light as possible. The main thing in planning meals is to maintain a balance between them.

James Smith shares a great menu idea. Let’s say you’re planning to make a vegan Indian curry as your main course. Then make the appetizer even more intense in taste, add more spices to prepare the taste recipes for a spicy hot dish. For dessert – something tender and light, which will allow the receptors to relax.

food as history

James Smith advises viewing the menu as a journey or telling a fascinating story. It can be a story about a trip to warm (or even cold, why not?) lands, favorite food, a distant country, or just a memory. You can also think of the menu as the words to a song. Each dish should be like a poem that tells some part of the story, and the main flavor in the dishes connects this story with each other, turning it into a whole work.

The main thing is creativity

Today, people are more interested in the process of cooking and the experience gained during it, and not just the mechanical aspects of cooking. Find words that will spark your menu, such as: “During a trip to Italy, I discovered new flavors” or “When I was in Canada and stumbled upon a maple syrup farm, I knew that it would be the basis this menu.

When you link your recipe or menu to an experience or concept, it will be easy for you to create your own story in the dishes. The main thing is to create! Remember that there are no limits or boundaries in this craft. Express yourself through your dishes, and your family and friends will definitely remember the food you cooked!

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