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.
Roland has told me on several occasions, "people eat with their eyes". So, gobble up the next two articles, one explaining the extreme importance of Food Presentation and the other some fun visuals to give you a variety of examples of Food Presentation.
The culinary world is becoming more and more fascinating to me. It's interesting to see how The Chef has become almost equated to the level of Rock Star for young America. Once you start becoming acquainted with all the various foodie television programs, you realize how uniq1uely different each chef is and that each one approaches the art of cooking so differently.
It's been well known in marketing that novelty can sell a product. It seems that might be especially true in Japan. I say that because I read one article that told how some wealthy Japanese were purchasing imported ice that had actually come from a real glazier because they enjoyed how real glazier ice would make a much more cracking sound in the glass when a drink was poured over the ice. Sometimes, it seems sound becomes a significant part of the eating experience. I recently saw the ad of a large food franchise that is currently running on television that focuses on the sound of sizzling food as it's delivered to the table. Some distracted young people nearby hear the sound as the food is carried past them and, because they hear the sound, they indicate that they want to order that particular food. Someone spent alot of money on an advertisement that bases the desirability of their food on the sound of their food. Interesting.
So, back to my point; Chef Roland has taken the path of emphasisizing traditional foods in his repertoire of dishes that represent Le Berry region of France because those are the foods that he loves. With his wide variety of experiences as Chef, he has had the opportunity to present dishes that reflect many cultures and tastes, but those closest to his heart are those of his home, Le Berry, France. Traditional dishes that he grew up with as a child and experienced while developing his early career in France are his favorite presentations.
Looking for an article that addresses the significance of traditional foods I came across something that brings up the subject of what is called Food Combining. This is a new concept for me and one I intend to explore further. It's definately an article that gives Food For Thought!
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.