I have decided to put a new focus section on the daily blog, called Back to the Basics. My reason for this is because for many "chefs" there becomes an excitement to cook dishes beyond their skill level. A few months back when I was working full time I took the cookbook Alinea to work with me. Anyone familiar with the Chicago restaurant Alinea, Chef Grant Achatz, or molecular gastronomy will understand why I can comfortably say the book is probably above the abilities of 98% of chefs. Deconstructed dishes, molecular compounds, powders, foams, sous-vide, "caviar" not the fish egg kind, but turning a liquid into a caviar like state by using sodium alginate and calcium lactate, and many other cutting edge cooking techniques. And even though the pictures and ideas in the book are inspiring to look at a general knowledge of your own abilities and limits is necessary when looking at cookbooks. Everyone in the kitchen wanted to change their style of cooking immediately, but there was one problem, some of the cooks in the kitchen still had trouble making a classic vinaigrette and didn't know what a mother sauce was.

I have decided to spend some time everyday going back to study the basics, research skills, tips, and tricks that may help with some of the basics. This is so I can share the most important skills in becoming a chef with everyone, and fill in any gaps from on the job training that I may have. I will use the Culinary Institute of America's book The Professional Chef 8th edition as a basis on the path to follow to guide me on the path on knowing the basics. I will skip the first few chapters of this book on culinary math, identifying products, world cuisine, sanitation, equipment identification, and nutrition for the time being, but will occasionally add a blog about them to.
I am chosing this book based on the reputation that CIA has established for itself, the number of 5 star reviews it has recieved, and the favorable reviews of some of the best chefs in the industry.

I will begin this section of the blog in chapter 14 of the CIA textbook on Stocks, Sauces, and Soups.

Without the Basics you will not be able to become the next great chef, please take your time and learn the skills that I will describe in future posts.