Wine Information
How do Chefs invent/make dishes? More so how do chefs know when to pair a sauce when a course?
I've walked into many restaurants and had the pleasure of enjoying AMAZINGLY delicious food. I wonder HOW DO CHEFS KNOW WHICH SAUCES TO USE FOR DISHES LIKE FOR beef or pork or veggies. I know, yes, you have to go to culinary school for that but can anyone tell me or recommend what sauces go with what or what fruits go best with what food. It can be for deserts, main dishes or side dishes (ie: red wines with dark meats, white wine with light meat, cream sauces with red meats). I once had a garlic mousse souffle that was CRAZY good! I tasted the garlic BUT it was sweet and creamly with a caramel sauce.
Public Comments
- kitchen French combined with Purity cookbook, Reader's Digest, Middle Eastern, a little Scandinavian, fusion-style shows, my own ideas, experiments, suggestions from others and Asian/Mexican/Australian/Ukrainian/German/Russian multicultural whatever and fast food American cooking.
- so glad you asked!!!...1st you have to determine what main ingredient you like...then you want to use contrasting flavors...ie sweet vs tart, light vs rich, and this holds true with textures as well...for example, if you're preparing a rich, creamy dessert, you'll want to have a crispy garnish to off-set to softness of the dessert..you'll also want to serve this with a light fruit sauce that will compliment and contrast the flavor of the main item...while being a chef you must also take into account that foods you may not like others do, so it is VITAL to allow others to taste your foods and make adjustments accordingly to have a finished product that will KNOCK TO SOCKS AND SHOES OFF YOUR GUEST!!!...most importantly HAVE FUN!
- It takes practice and a palate that is trained, but when you cook for yourself, its what tastes good to you. Chef's have learned from those before them. With the exception of molecular gastronomy, most chefs are just reinterpreting what has already been done. There is a great book called Culinary Artistry that you would enjoy.
