What it takes to be a CHEF...................

What it takes to be a CHEF...................

          Well to speak of this great profession I am kind of immature but this is a try or, to say a small pay back to the profession I chose to be in.

          If you look at a Chef, you might think its a profession like any other,you come to work,complete your job and leave on the scheduled time, but if u take a closer look at a chef he is a mixture of many professions put together or u can say only a person who is suffering from multiple personality disorder by his own choice.

       For one he is an artist.The first thing that a customer sees is the beautifully painted plate with vibrant color,rich yellow saffron, lush green broccoli or velvety white sauce.Its not only the color that is in harmony but also the texture, some crunch in food is always appreciated, creaminess of dessert is always a Yummmm.....Then comes harmony of flavors, a nice balance of sweet and sour etc.....Too difficult to handle but a chef does it single handedly .

      A Chef is supposed to know seasonality of the produce. seasonal flavors are always a hit, a Chef is supposed to know when exactly is the time to serve fresh strawberry and when to serve preserves. a foresight for a chef is of at most important.

      Looking from outside you might say chef has nothing to do with accounts, but when it comes to costing the only person who can control the food cost is the chef. He must keep a balance so that he doesn't over charge his customers but at the same time make enough profit for his restaurant.

     A chef has to run the show 24/7, doesn't matter, he has a date or a family get together you will always find a chef dialing his phone to know what is going on even in his absence at the restaurant. These species are very different from regular people. These people have capability to work in shifts at 18-20 hours and still be on time for shift for next day . If you see a kitchen from inside there's a lot at adrenaline rush. People constantly running as if their asses are on fire for a single and a clear goal "A guest must leave satisfied from the restaurant"

    Here's a salute to a profession that made me who I am and what I am. I may not be spending enough time with my friends and family. I don't have a social life. But this is who I am and I am loving it.

Straight from the heart...................

Cheers!!!!

Nilesh