WHY, WHY, WHY???
Most TV Chefs either make cooking look difficult, oversimplify parts of it or use things you've never heard of before or can't get outside of some hidden away ethnic market in deepest, darkest London. Cooking should be fun, easy and most importantly – produce mouthwatering results that you want to make again and share.
Cooking is not difficult. Let's face it, most Chefs are not Rocket Scientists who pursued a change of career into Food - they just happen to love what they do and are, for the most part, good at it. Getting into Catering College requires ZERO qualifications from School. At most, they ask for a couple of GCSEs in the D to G range. Basically, if you can walk and chew gum at the same time you can start on the road to being a Chef. So, enough disparaging the Chefs – let's get Comfy and Cook.
Why do I cook? It's all about doing it better – and cheaper – than you get in 95% of all restaurants. There are many – some good – TV Chefs who make a living out of trying to get you to cook at home. But, what's their ulterior motive – to get you stay at home and cook instead of going out and paying over the odds to eat at their restaurants? Most just like the money, exposure and 'fame' that TV coverage brings them. Some do it because they really want you to enjoy food more and open you eyes to what's out there. Hugh Fearnley-Whittingstall is one of my favourites. Slightly eccentric he may be but he sure as hell loves his food, ALL of it, and he loves sharing his experiences with you in the hope that you'll improve your culinary outlook and intake.
Most TV Chefs either make cooking look difficult, oversimplify parts of it or use things you've never heard of before or can't get outside of some hidden away ethnic market in deepest, darkest London. Cooking should be fun, easy and most importantly – produce mouthwatering results that you want to make again and share.
Cooking is not difficult. Let's face it, most Chefs are not Rocket Scientists who pursued a change of career into Food - they just happen to love what they do and are, for the most part, good at it. Getting into Catering College requires ZERO qualifications from School. At most, they ask for a couple of GCSEs in the D to G range. Basically, if you can walk and chew gum at the same time you can start on the road to being a Chef. So, enough disparaging the Chefs – let's get Comfy and Cook.
Why do I cook? It's all about doing it better – and cheaper – than you get in 95% of all restaurants. There are many – some good – TV Chefs who make a living out of trying to get you to cook at home. But, what's their ulterior motive – to get you stay at home and cook instead of going out and paying over the odds to eat at their restaurants? Most just like the money, exposure and 'fame' that TV coverage brings them. Some do it because they really want you to enjoy food more and open you eyes to what's out there. Hugh Fearnley-Whittingstall is one of my favourites. Slightly eccentric he may be but he sure as hell loves his food, ALL of it, and he loves sharing his experiences with you in the hope that you'll improve your culinary outlook and intake.
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