The biggest difference between chefs and home cooks

Back in June, I attended a wonderful cooking class in rural Tasmania learning to make proscuitto and salami.

Our hosts were two trained chefs, one running his own restaurant and the other focusing on cooking classes with a bit of writing and food styling for Australia’s best food magazines on the side.

We spent a lot of time hanging out in the beautifully lit kitchen, watching our hosts at work.

The thing that struck me the most was watching them plate up our divine lunches.

On both days there was absolute concentration and care when it came to placing the different elements on the plates.

The rest of the time was full of chatter and banter, but there was complete silence when it came time to serving.

It really made a big impression on me how much care went into each plate.

And it made me realise the biggest difference between home cooks and chefs…

It’s not about having a big team of slaves to do all the menial tasks and the cleaning up. (Some home cooks are lucky enough to also have such luxuries).

No.

The biggest difference is that chefs place the uttermost importance on PRESENTATION.

They realise we all eat with our eyes first.

The good news is, all you need to do to close the gap between your home cooking and your favourite chef is to brush up on your presentations skills.

Cheers
Jules x

ps. There’s a whole module focusing on presentation in our ‘Solve Your Dinner Dilemma’ class.

For more details go to:
www.stonesoupvirtualcookeryschool.com/landing/solve-your-dinner-dilemma-fresh-ideas/

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