Chef de haute cuisine
Last Updated
07-03-2004
Introduction
Good food should satisfy all the senses and at the same time provide your body with the nutrition required for it to sustain you in your daily pursuits and throughout your life.
We shop in the brightest and most modern of supermarkets filling our trolleys with indifferent and over priced fruit and and vegetables, pre-packed sauces, confections saturated in chemicals to extend their shelf life [priding ourselves that we have checked the use before dates] frozen meat, poultry and fish of uncertain origin but beautifully presented. Horrors of horrors that we should visit the local market and buy fresh produce, wash and clean it ourselves and prepare delicious and nutritious meals at a fraction of the cost. "It just isn't sanitary" you say. Well where the hell do you think the stuff came from that ended up in the supermarket after being saturated in chemicals and so beautifully packed etc?
Culinary excellence is in danger of extinction. It is unique in requiring both scientific and artistic skill to satisfy the palate, be appealing to the eye and provide balanced nutrition.
Personal History
My mother and my grandmother both encouraged me to help around the kitchen from an early age. Setting me to simple tasks of cleaning vegetables and then making tea and scrambled egg on toast etc. This changed however when at age twelve my Grandfather allowed me to work in the hotel kitchen during my school holidays to earn a little pocket money. It was back to cleaning vegetables, then graduating to chopping vegetables, etc. all under the stern and uncompromising eye of the Chef and other ranks in the kitchen. It was here in the steaming cauldron of a hotel kitchen in Durban summer holidays that what small skill I posses was forged and tempered. They have stood me in good stead over the years . I recommend that anyone reading this who has not had the benefit of formal training should at least read the section 'Getting Started'
Bon Apatite!
Have fun
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