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I've worked in the industry for over a decade and have picked up many skills in my time.
I've worked under anything from meme chefs in 4.5 star places to Pablo's taco stand. I know my food and my kitchen inside and out.
I understand why I do things and what effect I'm going for when I do them. However, now that I'm in a time in my life where marketing and appearance are much more on the forefront of my interests than skill, I realize I dont understand the science behind a lot of the things I do or why and how they work. I've never had any formal schooling and the jobs and skills I've acquired have just been at work
Are there any books that are vast and detailed about basic techniques? Quintessential things I should read before calling myself a true chef over a cook even though I've worked in and around the industry for so long?
I just want to make sure there aren't ideas and things that are staring me in the face but I'm missing because I didnt think about them having not understoo properly every facet of a dish I was creating.
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>>8132673
You're on your way to becoming that meme chef. Look into food chemistry. It's really interesting stuff. You'll find loads of material with a little poking around.
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"Sir.....SIR. I don't want your life story. Just make me my omelette and keep moving"
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>>8132682
My 8 year old niece can flip an omelette.
>>8132678
Will do. I am however looking for a good book or three of some essentials that I can use to better understand the techniques I employ already so that I can expand on my current dishes and better learn how to use more foreign ingredients without fucking them up the first time.
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>>8132694
"If the cool talks about his niece one more time, I will not fucking leave a tip. This is bullshit, we should have went to Dennys."
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I don't read any thread longer than what displays in catalog mode. This isn't /lit/. Thread hidden.
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auguste escoffier
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>>8132673
the" modernist cuisine" from Nathan Myhrvold is what you looking for...
the whole molecular cooking thing is based of the pioneer work of Hervé This-Benckhard, a French professor in the mid 80's and Pierre Gagnaire
people Adrian Ferra, Heston Blumenthal, etc used his books
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>>8132713
"Now hes going on about 20 mins talking about how he doesnt spend too much time with guests"
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>>8132673
CookingInRussia on youtube and his companion books
not so much a complete focus on basic techniques but I'm sure you will find some useful information. He often explains why certain things are done in recipes.
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>>8132673
>before calling myself a true chef over a cook
Chef isn't an honorific. It's a job title for the person in charge of a kitchen with multiple departments.
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>>8132673
On food and cooking by Harold mcghee
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>>8133017
nathan comes in to eat at my restaurant fairly regularly.. he's a nice guy.
modernist cuisine is an awesome set of books.
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>>8132673
The French Laundry, ya dip
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