Something that tastes good! But, really, "good" is not one of the specific taste sensors that we have to determine if something "tastes good". So, what do we have to work with? Chef Roland has told me that people "eat with their eyes first" and that's why presentation is so important. However, I thought it would be fun just to offer a little science lesson about our 'tasters' and how they work for us. I took the link from Wikipedia and if you don't like the information there, try putting in a search yourself for "how do we taste" or something similar. You'll get a whole host of links to choose from. It's amazing how many 'taste' there are that I just wasn't aware of there being. If you have children, or just want to entertain yourself, you might go through your frig and cupboards and conduct your own little bit of research and see how many items you can catagorize.
While in San Antonio moving my parents, I happened to read over an article in the San Antonio Express-News (a real newspaper!) that got me to thinking. The article focused on the notion that there are just some tools that are absolutely necessary to produce food. And, there is definately no argument against that fact. However, as with many passionate pursuits, practioners often indulge in the "latest and greatest", aspiring to reach perfection. The article went on to canvas many individuals in the culinary arts, inquiring as to what was the one tool that they could not work without to get the desired results in their production of culinary delights.
As I read over the listed responses, I felt I needed to encourage those of you who are new to the field and those that have set their sights on culinary fame. Watching my husband, Chef Roland Parny, work in so many different environments, many times in kitchens he had never visited previously, I am always amazed at his sense of ingenuity and adapability. He can take the most primitive and challenging situation and "throw together" a delicious presentation of "whatever is on hand", working with whatever is available.
I'm sure there are many people that believe they have to have certain culinary tools (great to work with) and particular ingredients BEFORE they ever try their hand at producing something in the kitchen. Of course, there are basic tools, such as a knife, that are standard to any culinary project. But, even without a knife, when one appreciates the charachteristics that each food item contributes to the nutritional needs and tasting experience, great food experiences can be enjoyed in even the most primitive environment!
One of the programs that Chef Roland offers is a culinary class that can be presented in your own home with you and a gathering of your friends. It's a wonderful time to spend making memories as you and others work together to produce and enjoy your very own dining experience. Whether you have the most sophisticated cookware or grandmother's hand-me-downs, a great culinary experience can be yours! Feel free to contact us with any questions you have or let us know if you would like to book a class today.
When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.