chefsam3urai - Tumblr blog

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Homemade Angel Hair Pasta with Cherry Tomatoes and Basil 🍝 🍅 🌿 #FoodPorn via i-ian

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An Intro To Indian Dishes, by BuzzFeed India

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My sister and I discovered Anthony Bourdain back in 2001 when “Kitchen Confidential” was published. I was just realizing that food was exciting and my sister just wanted to be a part of whatever I wanted to be a part of. I was sixteen and she was twelve and we knew nothing about what it meant to travel or eat exotic cuisine or spend long hours in a kitchen.

We discovered “No Reservations” together while on vacation in 2005. I was in college and my sister was going into her junior year of high school. Our parents were pissed at us because we were spending the day on the couch watching this gruff guy talk about how amazing oysters were instead of spending the day out in the sun.

My sister was *so* enamored.

Cut to her senior year. As a surprise gift, I decided to take her to New York. She lost her mind; she’d never been to a city so big.

The only place she wanted to go was Brasserie Les Halles because he had been the executive chef there for ages, and we’d heard that sometimes he came out and just hung at the bar and drank and chatted with the patrons. We went and she ordered things she’d never tried before: escargot, steak tartare, and moules provençal.

When we left that meal, my sister turned to me and said, “That’s it, I’m going to be a chef.”

And now she is.

It hit her hard this morning, and it hit me hard, too, like it might when a favorite musician dies, when something that has been such a constant in your life, in the background, is just gone. His words gave my sister the courage to enter the restaurant industry, and gave me the courage to try squid, and snails, and not be afraid of the number of chili peppers listed on a menu item.

He was a loud mouth, and crass, and sad and brave, and he was very obviously hurting, struggling with mental health issues that are so pervasive in the restaurant industry.

This morning, my sister said to me, “You have no idea how many times I had to talk a friend off of that same ledge. Before they got sober, after they got sober, after a hard shift. And mental health in the kitchen environment is pretty much ignored. Everyone is affected. No one cares. And that’s where all of my friends are. Which is terrifying.”

It is terrifying, and I wish that all of those people could get the help they need. I hope that this serves as a reason for those people to seek help.

I suppose what I want to say is “Thank you, chef” for inspiring me to go on culinary adventures, for inspiring my sister to run into the kitchen head on, for challenging our palates and exposing us to new cultures.

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I’d really like to know if there’s any research regarding how patisserie is a constantly and globally devalued sect of the culinary field in the same way that biology is in the scientific field, because it really fucking is. It’s no coincidence that the majority of pastry chefs are female.

I have worked in so many professional, high end, exclusive restaurant kitchens, I’m currently working at one in Soho, London, and I have almost a decade of experience under my belt, which is a lot for someone my age. I’m a senior chef, and when some 19 year old greenie fuckboy has the gall to say “oh but it’s just pastry, it’s easy” and not think twice about it, it is honestly mind boggling. Because it’s happened so much before that and I’m starting to slowly realise there is an institutional devaluation of the field within the industry.

“Oh you’re just a pastry chef” like fuck you, asshole, I had to get an extra diploma to do what I do and you fry fucking chips.

Ask me to cook a steak perfectly and I’ll do it without blinking, but if I ask the average HEAD CHEF to make proper Choux Pastry which is one of the easiest to make, he looks at me like I’m insane.

It’s why Gordon Ramsay can have 20 people competing for the title of head chef on Hell’s Kitchen and you never even SEE a fucking dessert on the show, except maybe as a token novelty challenge or some shit.

It’s a field that isn’t considered a requirement for seniority. Like, you have to know every section before becoming a sous chef but I’ve had sous chefs tell me they don’t know how to scoop a ball of ice cream. Seriously?

It’s making me so fucking angry these days.

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Happiness Will Come To You.

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Ricotta and Potato Gnocchi for Christmas dinner -fresh pasta-

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[chefsam3urai]

We complied this image to tumblr as we’ve had a few questions about which mushrooms go nicely with what so every now and then we will post a mushroom recipe! We thought this was a neat little chart to get you started. Remember when foraging for mushrooms do not eat them unless you are 100% sure it is edible. Source: SheKnows.com

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Source: @dennistheprescott

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Ricotta and Potato Gnocchi Description 2 russet potatoes (2 lbs) 2 cups ricotta 1/2 gram nutmeg 25 grams of grated parmesan 2 whole eggs 2 whisked eggs 5 grams of salt 3(+) cups of 00 flour The more I make pasta the better I am posting about it! I love fresh gnocchi!!

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[chefsam3urai]

sweet potato gnocchi recipe

Gnocchi is probably the easiest pasta to make at home, because you don’t have to worry about getting it super thin! It also feels like the fanciest in my lesbian opinion because you have tiny potato pillows.

Keep reading

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The cream puffs I made yesterday! 7/21/2017

Description

Choux Pastry

Chantilly filling 

Chocolate glaze plate decoration

Plate decoration was just for practice, I realize chocolate and cream puffs are not the traditional pairing. 

They honestly came out a little salty because I put too much salt into the choux pastry, but I’m still learning from my mistakes! 

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My complex cake I made last week! 7/14/2017

Description:

A strawberry dipped in chocolate cake

Double layers

Strawberry chantilly filling with a strawberry chantilly crumb coat

Chocolate glaze on top decorated with strawberries dipped in chocolate and piped rosettes. 

It was so warm outside the rosettes melted! 

Definitely my favorite cake that I’ve made so far, it was so delicious and tasted exactly like a strawberry dipped in chocolate! 

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Looks like a big macaroon topped with deliciousness 

by Amanda

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Layered Strawberry Marble Cake | by Sonali Ghosh

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Bundt Cake Surprise