The Culinary Works

One of the most common things I am asked, aside from “do you know how to make blank?” or “what’s your specialty”, is “do you watch food network?” “Who’s your favorite celebrity chef.” I think most chefs have strong feelings about these celebrity chefs for various reasons. I do think some of them are mis-guided and what they ‘sell’ is a bunch of garbage, BUT, I will also say there are some I do like, I watch, and also love their recipes.

When I think of a favorite, it’s because they inspire me to try their recipe or create a version of it. Sometimes I watch and I think of a variation of what they are doing that might work and I want to try it. Sometimes if I can’t think of anything for dinner, I watch food tv and hope it inspires an idea. For example, right now I’m watching a show and Tyler Florence is making Shrimp and Grits with Andouille and I’m thinking spicy shrimp pasta sounds really good, and we happen to have some andouille. Hmmmmm See what I mean, even if I don’t want to make what they are, something about them inspires me.

When I taught at a culinary school, I implored ALL of my students to watch Alton Brown. What he does that is so unique is he teaches the science, or the ‘why’s’ behind how things work, how the technique operates and how to get the results you want. As a chef, it’s most important that you understand these concepts. This information is key to helping you master cooking method and most of all, helps you obtain the results you want when creating or experimenting. For example, if you create a recipe using a béchamel sauce but it’s not as thick as you like. You would have learned from him that the longer you cook the roux the less thickening power it has. You will know you either need more roux or less cooking time and can adjust your recipe accordingly. This knowledge is very powerful and he is one of the few celebrity chefs that teaches these important basics!

Another chef I like is Tyler Florence. What I like about him is his simple, down to earth recipes. AND, they all work. I hate hate hate when I find a recipe that sounds good and I can either tell by looking at it or find out after trying it that they didn’t test it because it doesn’t work!! I have recommended his recipes for basic home style dishes over and over, things like meatloaf or chocolate cake. He doesn’t over complicate things but he also has a lot of culinary integrity. To me that means he is really cooking it and using cooking method correctly AND not suggesting people use packaged this and pre-made that. That just infuriates me! (think sorta-homemade by some chick…I hate that!! )

I like Ina Garten, her recipes are well tested and have a touch of European class that I enjoy, without being over complicated. I’m a bit jealous of her house though. I also like Giada Delaurentis…her recipes are often dead on traditional Italian, which I love and she again, doesn’t over complicate things. I have suggested a few of her recipes for friends who needed a go to family meal. I have to admit I am a little bored with her cleavage, but, I do get some ideas from her and appreciate her simple pasta dishes.

Although not a regular on food network, I have to mention someone who you will see and who I admire very much. Thomas Keller is not only a culinary legend, someone most chefs look up to, but his cookbooks and willingness to share his recipes and secrets is fantastic. He appreciates simple classic cooking and has such integrity, encouraging people to use seasonal local ingredients, to respect the ingredients and to just simply do it right! I have several of his books and over and over, his recipes work, every time. You eat it at Bouchon, his restaurant and can then recreate it at home, using his recipe from his book and it’s exactly the same. THAT is a chef who's ego has not run away with him or overwhelmed his passion for food and educating people.

My pastry hero used to be on PBS, then was on Food Network for awhile although I haven’t seen him recently, Jacque Torres. Chef Torres is a French Chocolatier and is amazing. I used to watch his PBS show, Dessert Circus. He would make things like Ferris wheels out of chocolate, which isn’t something I really need to know but it just amazed me. I learned a lot from him, how to make pastry cream, how to make crème brule properly, how to make basic doughs and much more. I also taped him making croissant and watched and did it with him over and over, until I could also roll, fold and make up a batch of croissant as quickly as he did. He is a true French pastry artisan and a lot of my recipes and techniques are modeled after him.

So, all of that said, those are the chefs I really enjoy watching. Sometimes I see someone else and what they do gives me an idea or inspiration, which is also a great thing. But, if you are talking about favorites, these are the ones I stop and watch, knowing I will learn something or be inspired to create something. Both equally important.

Who are your favorites?