As a chef, the questions I am constantly being asked is," What culinary school I went to, or what restaurants have you worked at?" I oblige such questions with cheesy answers like, "I studied at KU, Kitchen University." I know the people asking, without knowing the full meaning behind the real answers, are doing so to give them an idea as to how good a chef I really am. The reason I say that they never know the full meanings behind the real answers because most average people have only heard of a few culinary schools, and have no real idea of their prestige, or are only impressed if you tell them that you worked at Spago or The French Laundry. I have met a handful of people in the industry who have either attended really good cooking schools or have worked in the high end famous restaurants (or claimed they have at least) and have learned that if this is the measuring stick in which chefs are judged, the marks are being missed most of the time.
I could go into detail about my opinions on why this is not a good measuring stick, but that is not my point. My point is to provide the public with my ideas about food and how it should be prepared, and let that at least be a theoretical guide as to what kind of chef I am. The only thing left is to taste my food, but hopefully this will be an introduction as to why it is imperative that you do so.
First of all, food should be as fresh as possible, with few exceptions. Canned foods are a no-no most of the time, there are much better ways of preserving our food this day in age. Fresh-frozen vegetables are much better for you, and usually just as easy if not easier to cook than canned. Plus, it always tastes better. If you are going to go through the trouble of cooking, why not get the best return on investment? There are times when canned is unavoidable. I am rarely stewing my own tomatoes and it is hard to just whip out a bean dish, so those are a few of my exceptions, but I even soak beans or stew tomatoes if I have enough planning time to do so. Obviously, I use fresh vegetables whenever possible, but fresh-frozen when need be. People always think that cooking is harder when you use fresh items, but to me it is easier than cooking out of a box because I don't have to follow directions and figure out what the hell this little packet of orange powder is that came in that box.
That actually brings me to point number two. Never cook boxed food. Mashed potatoes must be one of the first dishes every kid learns growing up, usually via some older sibling or cousin's Tom Sawyer style trickery out of spite for mashing potatoes. It only takes roughly four steps to make them. Cut, boil, add ingredients, and mash. That is it. So, why in the hell are we making something called instant potatoes out of a box??? I have been accused of being a food snob when people hear me say things like, "Eww, boxed potatoes, gross." That is only because in about 15 more minute's time we could be eating real potatoes that taste so much better. So if that makes me a food snob, than I think we all need to be a little more food-snobby.
It is actually very apparent when we see more and more fast food and counter service places popping up. We don't care what we are eating, so as long as it is edible and available to go from purchase to mouth shoveling as fast as possible. The evidence is in our hands every time we receive our foods delivered in the same device we are using as a plate, a paper wrapper. Someone once told me, if you are going to do something, do it right. That is the underlying theme. There is a right way, and a wrong way to do everything, preparing food is no different. Sure McDonalds is quick and easy, and gets the kids quiet, and is on the way home, and you don't even have to get out of the car, and etc. However, how long does it take to throw a couple of patties in a skillet, flip, and serve? How hard is it to cut and boil the potatoes instead of pouring the powder into boiling water? Can we not really spare the 15 minutes?
In the military we have lots of stupid sayings. They are all usually pretty useful, because they are meant to guide mass quantities of men through stressful situations. The one I find myself using the most in my life is the 6 P's. Prior planning prevents piss-poor performance. This holds true in almost everything in life. While I am not exactly the most organized person on the day-to-day, I don't have to be. I am nobody's life-coach over here. I am a chef and budding writer. My responsibility to my readers, customers, and guests is food and all things food related. With that being said, this is my philosophy in the kitchen whether at work or at my own home. I run my house kitchen the exact same way I do a commercial kitchen. Start with an inventory. If you keep an inventory of items at home you are more likely to stick to a structured diet. You will be less likely to buy things you don't need at the grocery store, and it will be easy to make lists before you go. Also, you can plan out your meals like a restaurant menu. Make your ingredient lists, and then you will set yourself up for success. This is how I treat each and every meal I eat or cook.
My approach to my food is simple. I use foods we are used to eating and try and push the envelope on flavors and textures. I do not usually cook with foods that are uber-expensive, and I do not usually use ingredients that are next to impossible to find. I have read books on theories about why chefs make small bite sized plates with lots of flavors. They are trying to confuse your pallet, and while it is whimsical and most of the time delicious, that is not how we usually eat. So my philosophy is to make the food so good, you don't want anything else. I want you coming back for seconds, and thirds. I have cooked mixed cuisines, and so I try not to keyhole myself that way. Whatever style or cuisine I am using, however, I am dedicated to getting it right or as close to right as possible with my own Chef Andy flare.
As my chef told me, "Don't forget to breathe." He would tell me that when the kitchen got popping and the tickets were not only across the window, but dragging the floor, hanging 6 feet from the printer. When a kitchen is that busy, mistakes are costly, and remakes are next to impossible so food has to be perfect. I worked broil, so all things grilled. Good thing Texans aren't picky about their steak, ha. However, mis-steaks do happen (realized I needed a food pun). Med-rare accidently goes to medium. A piece of salmon sticks to the grill and falls apart. So remember, it is just food guys, don't be afraid. My point is, let cooking be fun. If you make a mistake, eat it, and try it again.
