If I cook dinner every night for my family of 3, how long would

Maybe.

Also, the key to fine dining is salt and temp

>>7847701
Eh?

Can I season my steak with knorr bouillon cubes?

>>7847699
It depends. If you are doing it wrong for 3 years than no.

>>7847741
Derp. I somehow completely misread your post. But yeah, you can cook everyday for years but without knowing what you are doing wrong or how to improve your skills won't improve much.

>>7847724
why the fuck not? use it in your iced tea, your hamburgers. the fuck do i care

>>7847752
What kinda mistakes are you talking about? Obviously I only have YouTube videos as a guide as to what to do. Are these videos not sufficient enough?

So are there any actual professional cooks on /ck/?

>>7847699
>Also how good is Marco Pierre White's knife skill? Are all chefs able to use a knife like that?

Micheline star chefs probably could in their prime. Keep in mind the more you go up the less menial grunt work you do, so it comes to down to what stuck during apprenticeship and regular work career.

https://www.youtube.com/watch?v=UBj9H6z6Uxw

File: maxresdefault-6.jpg (42KB, 1280x720px) Image search: [Google]

42KB, 1280x720px

>>7847936
>1:37 when you sweat that, it melts
Turns out the meme is true.

my guitar teacher used to say 'what does practice make?'

to which i would respond, obviously, 'perfect'

and he would snap at me 'NO. practice makes PERMANENT'

just write to a fancy restaurant and ask if you can volunteer on weekends and you will learn by watching their hands. doing it at home is a very slow road to progress with many wrong turns.

>>7847975
My guitar teacher last week went on multiple right-wing ramblings and crackpot theories. I think I'm cutting ties soon.

>>7847699
you'll never get much better at knife skills just by cooking for your family. There's no quality control, there's no pressure to be fast and efficient in your movement. Yea your cuts will get better, but all the skills you learn yourself over the next 10 years of cooking for your family could be had in a month of doing prep in a decent kitchen.

>>7847724
https://www.youtube.com/watch?v=FFhPOsC1eFI

>>7847995
Thanks. Do the prep cook just chop and cut things for 10 hours straight?

>>7847934

sous chef here, been cooking for 11 years

>>7848013

basically, yes.

>>7847989
>>7847975
Anons, your guitar teacher are right
If you practice the wrong thing, you end up having a harder time learning the right thing

>>7848030
Interesting. I always assumed that the prep work is done early in the morning. I never realized a restaurant would need so much stuff that there has to be someone just chopping things for 10 hours.

>>7848041

there are two services in a day at a restaurant. usually if prep is done you muck in on service.

>>7848041
you need around 1-1.5 kg of Raw food for each guest... 250 sitting place.. make the calculation

>>7848008
That looks a doddle. Thanks hon.

File: salma_hayek_huge_boobs.jpg (71KB, 500x750px) Image search: [Google]

71KB, 500x750px

>>7848063
>make the calculation

potato?

It could take a while, but don't confuse speed with skill. Though you may see many professionals fly through whatever their cutting, you don't need to do that and you'll probably end up with a ton of uneven cuts, and a ton of cut up hands.

Learn the dimensions of cuts, and how to properly execute them, take your time, and let the speed build as you go.

Also I'm going to assume this is also your question OP
>>7847934
>Are there any professional cooks

Technically no

A cook is someone who just cooks dishes according to recipes, and produces the dish

A chef is someone who knows why. A chef understands the mechanics of food, how they affect the pallete, and their overall properties, and also understands the processes of cooking.

When I had gone through culinary school, I had a chef who really left an impression on me. That man loved culinary with every inch of his being. Perhaps, in terms of knowledge, one of the most qualified chefs I've ever come across. And he had always said
>A cook knows how, a chef knows why.

Now you could be a cook 1 or a cook 2 in a very upscale, professional kitchen, and in all technicality you would be a professional cook. And with that same logic, you could be the head cook of a place, and have no culinary knowledge or skill, and you would technically be the head chef.

But many people who have gone through French training, believe that the difference in these words separate those who do it as a job, and those who do it as a profession.

>>7848130
Love this bitch. Jerked off to her foot worship scene like 600 times

>>7848148

you sound like a fag

t. cook

>>7847989
My guitar teacher fucked my wife for years, and recently my 15 yr old daughter. I would seriously find a new teacher if I didn't need help learning basic chords

>>7848327

underrated post

>>7848327

your guitar teacher is teaching your wife's daughter all the CAGED positions as we speak

>>7848327
Don't feel bad, she wasn't yours. She is in fact his daughter to fuck

File: 1457717703530.gif (4MB, 480x480px) Image search: [Google]

4MB, 480x480px

>>7848327
10/10

Be sure to use the stockpot for your noodles

>>7847699

You have to try to actively improve your skill. Just cooking a lot will never develop knife skills like his.