Secret Restaurant Recipes Are A Thing Of The Past – We Can All Be Budding Chefs At Home

We all love going out for a meal, but in this economic climate it’s becoming harder and harder for many of us to do.

I think that’s why more and more people are starting to learn how to cook these restaurant recipes that are coming onto the market. The well-known chefs are putting out books on the topic and fast becoming household names like Jamie Oliver & Gordon Ramsay. That’s just to mention two from my head!

This is a good thing. It’s great that people are getting into cooking restaurant style and standard recipes at home. They have even found the secret recipes from famous restaurants that no-one knew. They are out there now! The famous KFC special herbs and stuff like that you can now do yourself.

Now, when the children say, “let’s go to KFC” you can reply, “no! Let’s stay at home and you can help me cook our own KFC!” Now that is better than dragging them out and you get help also.

Let’s face it, if you cook it, you know exactly what’s in it! And, the children learn something. They will also appreciate and love the food even more because they helped prepare it. It worked in our house! Look at Jamie Oliver he is taking cooking with children to a whole new level and it is working well.

People are becoming more aware of what they want to eat and want to know what is in it! I know I do after watching some of these food programs were they expose what it’s made off!

Chefs Use Commercial Cookware For the Best Results, You Can Too

Commercial cookware is in a different league from the cookware that you find at the standard department store. The price is too, but if once the cookware is examined closely, one can understand and justify the cost. Have you ever followed a recipe closely, did everything that you thought was correct, only to end up with disappointing results? It’s not just an excuse to say that it must have been the cookware and not the chef.

Chefs demand quality cookware for the simple reason that they know it cooks better. A chef’s career rest on his reputation and they are not going to tarnish that by using inferior products. Cheap cookware does not disperse heat evenly. Uneven heat can ruin the precise requirement that many dishes require. Cheap cookware also is difficult to clean and less efficient. It takes long to heat up, cools down quicker, and if you ruin a dish, you lose the cost of the ingredients and the time of the chef.

Some of the most important properties of quality commercial cookware are the materials used for the construction. No one material is best for all jobs, but some come close. The chef must consider what is being cooked. Some foods like lemon and tomatoes are very acidic and the acid can mix with the metal and give the food a metallic taste. Some non-stick materials like Teflon are reported to be a health hazard, even killing birds from the fumes if overheated! Copper and aluminum are great conductors of heat, but they are reactive. Reactive metals must be considered when cooking acidic foods.

Stainless steel is the most universal and commonly used type of chef cookware. The reason is durability. Stainless steel is a poor conductor of heat and any scour spots from improper cleaning or over-heating from burned dishes will result in a permanent “hot spot” that will over heat. The department store cookware is notorious for being all stainless steel and that is why it’s cheap. Commercial cookware is rarely all stainless steel. Sandwiched between the stainless steel is an aluminum or copper core that spreads the heat evenly while the outside stainless layers provide easier cleaning and durability.

There are specialty commercial applications too. Cast iron is an example. When cared for and seasoned by a properly trained grill cook, cast iron is the choice for frying! Cast iron cooking has the distinctive “griddle” taste. Care is the key though. If not cared for it will rust. If washed with dish soap, the food can take on a soap taste. Sometimes copper is preferred for tea kettles because of the taste. When a chefs’ recipe calls for specific cookware there is a reason.

As more home chefs put more effort into their home cooking, there finding that their current cookware is not working. Poor tastes from the metal and even unsafe conditions happen once they start putting the department store cookware to the test. Loose rivets from the expansion and contraction of heating and cooling make for a piece that is an accident waiting to happen. Be like the professionals and demand the best and by commercial cookware that will last a lifetime.

1 Sure Fire Recipe For Becoming a Personal Chef

The Personal Chef industry is one of the fastest growing industries in 2009. You don’t need a 4-year degree in culinary arts or restaurant experience to excel in this fun vocation. You can be a part-time Personal Chef or build your clientele to provide a full-time income. Personal Chefs generally report an income of $200 – $500 per day for full-time efforts.

There is, however, a recipe for success. The ingredients are simple. The first thing you need to know is what a Personal Chef does. According to one recognized association, Personal Chefs design and execute menus for clients. They plan, purchase and prepare meals (usually once a week) either at the clients’ home or in a rented professional kitchen. Meals are packaged and stored, either in the clients’ refrigerator or freezer with heating-instruction labels.

Follow the recipe below to create your own path to Personal Chef success.

1. Research the industry – educate yourself. Join Personal Chef associations and subscribe to enewsletters. Study the Shaw Guides to compare cooking school offerings.

2. Find and talk to others who are already in the industry – ask endless questions.You’ll probably find plenty of everyday people who are already living the Personal Chef life when you poke around the above websites. Social networking sites will be helpful in locating like-minded people who love to cook and are connected in the industry. Don’t be afraid to ask endless questions; listen well and take careful notes.

3. Join online cooking and culinary forums. Let yourself be known as a newbie in the Personal Chef field and that you’re willing to learn. You’ll find many kindred spirits with a love for culinary arts and serving others. If you feel comfortable, jump right in and answer forum members’ questions.

4. Consider professional training. There are many fine Personal Chef Associations that offer Home Study courses and On-Site education. Seek out an association who provides the best, most comprehensive, cost-effective training programs available. You can go it alone but a little education goes a long way to ensure long-lasting success. That being said, don’t let lack of formal education stop you from pursuing your Personal Chef dream.

5. Market to wealthy, local neighborhoods. Face it, you won’t find many clients in poor to middle-class areas. Find the wealthy people in your area and blanket every door knob with your flyer. If you can afford it, postcards sent to a highly targeted list would most likely yield great results. Utilize online free ad space such as Craig’s List and Backpage and advertise yourself to high-end clientele. When you market with a flyer or postcard, make sure it has an enticing welcome offer like a free dessert.

6. Make a simple plan. List main dish entrees, side dish selections, desserts, and prices. You can also offer customized dishes, depending on the particular needs of the person, couple or family you’re serving. Carefully consider your pricing structure and don’t lowball yourself and give away your services and time.

7. Assemble a portable bag with kitchen items: your own measuring cups/spoons, apron, recipes, good knives (with blades protected for safety), and a compact fire extinguisher wouldn’t hurt, along with a small box of baking soda. Depending on the kitchen supplies in the home, you might also need to bring your own pans and stirring/mixing utensils.

If words like meal planning, grocery shopping and in-home meal preparation is like music to your ears, you’ll love being a Personal Chef. If being in the kitchen is your happy place, you’ll find great fulfillment in serving others while making a very decent income.

Remember, every family is different and what one family loves, another family will find too fancy. One family might like very simple dishes and if they have kids, they very well might request the same dishes over and over. A professional couple might enjoy more elaborate meals. A senior may have special dietary needs you’ll need to pay special attention to.

There are plenty of opportunities out there to exercise your love for cooking. Experience the freedom of owning your own business while boosting your income to whatever your financial goals are. It’s satisfying to know you are providing great tasting food and giving the precious gift of time to whomever you are serving. Start today – use this sure fire recipe for your own culinary success.