This is a topic that’s been on my mind a good deal, lately.
There’s a fine line between a great chef and a great home cook – they are a very different set of skills and abilities. In all likelihood most great chefs are also great home cooks, but I don’t really think the reverse always applies.
I asked this question recently on my facebook page, and got some great responses.
Tony and Elizabeth suggested that a sense of adventure and willingness to put down the measuring cups from time to time are some of the most important things for a solid home cook. Paul agreed and said knowing not to take your failures too hard counts for a lot, too.
Still others said well sourced ingredients were critical, as was the knowledge to put a dinner menu together, and knowing with detail about the effects of different types of heat on your food.
These are all great answers, and in my mind, they all have importance when it comes to being a great home cook. As applicable to so many things in life, if you’re not willing to fail in the kitchen then you’ll never have a chance to learn. And your final product can only ever be so good if you’re already starting at a disadvantage with sub-par ingredients.
I would also add that there is a necessary level of pride – pride in your food, ingredients, and – if not confidence – then at least comfort-ability in what you do. Creating a wonderful dish, great food, and sharing it with the people you care about… it’s not something you do to feed your ego. It’s something you do to make a connection to those people. To share something with them in a communal way. Not everyone recognizes this, and those that do have something to be proud of.
There are different domains here, too, I think. The mental and physical preparation, which I’ve talked about here before – things like not being afraid to fail, and knowing how to source good ingredients. And there’s the knowledge itself, like familiarity with cooking techniques and how to salt properly. I also think there are a lot of basic techniques/recipes that are very small but add up to a lot. The details, it’s all in the details. Knowing how to whip up a quick batch of mayonnaise, or compound butters, the small little things that put your meals over the top.
So clearly it’s not an easily resolved question, as there are so many possible answers. And of course, ultimately we’re talking matter of opinion here. “Great” is, of course, subjective. But would that there were simply a codified system, process, of how to be a serious home cook. If it were only so easy. A Home Cook’s Body of Knowledge. I’d sign up for that newsletter.
What do you think are some of the things that distinguish a great home cook? Can you think of some instances that you’ve been particularly impressed or surprised by someone in that regard?
