My favorite place to learn? A chef’s kitchen. - my favorite dish in the restaurant essay

In a collection of articles celebrating things we like.
Try as much as we can, no matter how many games we watch, few of us will cook like a real chef.
What is lacking in TV shows and public shows is intense preparation, improvement, terrible process --upon-processes —
In short, chefs learn through training and from colleagues and mentors throughout their careers.
Looking back-of-the-
The things in the House made my heart beat faster.
My work provides me with an audience from time to time, and I leave with a feeling similar to what The Washington Post did for me in July 4. Hokey, you bet.
I like the way the chef labels the shark and Blue Pie tape;
The latter fell off without residue and eliminated the ghost of the leftovers name on the plastic cover.
I like the way they use ice.
Cold water bath and gravity can remove the sand on leeks instead of cutting and handon, hit-or-miss swishing.
They taste and they know how to correct it.
Tried it again.
I'm not always keen on how their recipes are refined into cooking books and magazine articles, but I do admire the way chefs follow the proportions of ingredients they draw themselves to make the same recipes, there are delicious dishes every day.
Consistency is underestimated (
As Jacques Peiping certainly knew but did not emphasize in the viral "PBS News" interview, this is achievable).
However, like veteran rock stars at concerts, restaurant professionals can also improvise on classic music to make things fun.
When professionals cook!
They can do one.
Vide machines seem important, not just finding another device for the storage room.
A partially filled pot, kept at a steady 180 degrees, can keep the warmth of seven things in a deli container --
There is only one ticket for a family chef with four stoves for Thanksgiving, and there is no slow cooker.
I like the way the chef spoon
This article is fast on the disk
Go ahead and complete a portion of hali fillets or baby vegetables to add flavor and flavor;
They caught the food the moment they donated it. In nose-to-
On the fashionable tail, the chef's economy produces the entire menu, which takes advantage of the parts we often toss around at home.
They like to push ingredients to the extreme, turning the science of acid, moisture and sugar into something more delicious and edible at all. (
Well, maybe not all the bubbles. )
To experiment in a few days or weeks, the chef will be in the corner of the workstation or walk --
At this point they cannot lose space and they are eager to share stories of failure and success.
I recently spent some time in the kitchen with Ryan Ratino, the new executive chef at Ripple in Cleveland Park.
He jokingly made a plate of lamb like a break down dessert, shiny, Jet
Black pieces inserted upright in fresh salad and leek puree.
He explained the creation of the shark with the enthusiasm of a primary school student: he burned the leeks until they were completely blackened;
Simply stir-fry with onion broth;
Mash them up with malt syrup and apply them thin;
Dehydrate them into brittle flakes;
Put them in a fish bucket with a silicone bag (MacGyver alert);
Break them up for service.
All these fuss-making things because of what looks evil and can't even smell oniony?
I didn't doubt it until I tasted it.
Its surprise, the essence of sweet taste, the taste of leeks are clear.
A bite is love.