“Nouvelle Cuisine, roughly translated,
means; I can’t believe I paid ninety-six dollars
and I’m still hungry”
When I posted this post the first time I had only been blogging for 4 weeks and I think I have to introduce my skills and background again – got so many new friends and followers since then.
Cooking ….. don’t do it if I don’t have to – have become a bit better, since I left the kitchen. While working I never cooked for my self. In UK they have M&S and they do fantastic fresh dishes for alone living – like me. M&S kept me alive for 20 years.
Love to cook for friends and in my work – so a Gordon Ramsey I never was – even if my chefs said I was the female version of him. Never been in his league and never had his passion. Have bitten off some chef’s heads through the years .. but that has nothing to do with my cooking. I have met Gordon, a very charming and funny man. He are filled to the neck with AUTHORITY!
For me should food be simple, full of comfort and hearty. Except desserts! Are addicted to desserts! Don’t like when it’s played around with and I don’t like food that takes long time to cook. That has to do with my patient – witch I have nearly nothing off. Never been impressed by big butter figures – that we find on cruise liners and luxury hotels in the Far East & Asia – scary how many bacteria’s will be crawling around in them. Saying that – I’m well renowned for my butter roses.
When it’s about coaching and teaching – I have loads of patient funnily enough. Accpet mistakes – but only twice – after that ………. and loads of bad words been used. Good as Gordon, in that field. Hate when chef’s are sloppy or cheating without knowing the basics – sometimes is’t okay to cheat but not so it’s noticeable – and to not be caught out you have to know the basics.
I always knew so soon there something not right was going on – and when I checked my gaunt feeling was right – didn’t have to be in the kitchen to get that feeling. Not much escaped me. Chefs are like children – when they are quite something is going on!!!
I’m not much for complicated dishes and recipes with many ingredients – if a dish takes too long time to prepare I lose interest and if I lose interest in a dish – my chefs would have done it for sure too. Keep it short, quick, simple, easy and of course tasty. T0 spend hours perfering a dish – nothing for me.
Of course I like to go out and dine – but also that can be a bit boring in the long run. Okay for a holiday or couple of nights per months. Like to try out new places – try somewhere nobody else has been. Not very picky .. so long as the food is well cooked, vegetables “al dente”, clean presented and no stacked peas or carrots turn up on my plate. During my time as Executive Chef was it also a way to pick up ideas – always something be learned. Loved to take out my senior chefs to broaden their’s view and we went to some fantastic places – easy to be generous with a corporate AMEX!
Nouveau (Nouvelle ) cuisine – nothing for me – but I don’t want my plate filled to the rim and I definitely don’t want any cold garnish on my hot food; lettuce and tomatoes – if I want a salad I order one. A lemon/lime wedge with “Fish & Chips” – seafood platter – Fajitas is okay – but there is my limit..
Have to confess that I’m useless on baking, pan cakes, waffles and omelets – and world-champion on boiling the perfect egg and to peel them – have been able to peel an egg in each hand on the same time. A perfect egg is a 9 min egg from put into boiling water, – as I call it – a daffodil egg.
And I just “love” frozen green peas – never used fresh – the best frozen product there is on the market and it doesn’t matter what brand, Save money and time, I would doubt if anyone could tell the difference between a boiled fresh and frozen pea on a plate. I never boil my frozen peas – just soak them in hot salted water for a couple of minutes.
Coming to Scotland and training staff there – where a good meal was in general judged by amount of food you got on the plate. Scary and to get the chef’s to serve hot food on warm plates – was a mission of it’s kind, because they had never their food on a warm plate, when eating out. Got that sorted, but it took time and I know that today plates are red hot where ever I been or ????
In my active days my uniform jacket was black with raspberry colored trousers.
Love Heinz Baked Beans – snap pots, can’t get them in Sweden – so I have to fill up my bag when over in UK. Heinz … with grilled smoked bacon and boiled potatoes topped with a poached egg. That’s what I’m going to have for dinner tonight and I feel very lucky.
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