It is not quite a question, as is somewhat typical, whether or not a person has to be a king, a prey, a rat, a butterfly or a pig to deserve the title of being called a gourmet. This is because the term gourmet, used to refer to someone with a refined palate, is so typically high-class that it signalsesame reliability. The casual-dining, home cook version of gourmet is person who knows the finer points of quality without the pretension of an artiste.
A true gourmet is one who has a distinct fondness for fine food, wine, chocolate, coffee and presented well. They are someone who drinks deeply and enjoys a good meal but has a much broader cultural palate and is willing to try new things. It is almost an insult to the gourmet to lump them in with the popular chefs who typically do not have a love for gourmet cooking and the like.
The term gourmet is quite messianic, meaning something made from or done with great care. For example, food should be prepared with love and sweetness, presentation should be done with skill and care, and the meal itself should be presented with panache. This could be interpreted as something purveyed as being on the level of “gourmet”.
The level of gourmet you are implies to some degree the price range of things you are able to order. Culinary arts is a pay grade and you will likely never see a chef grade kitchen working for free. You may see house chefs ranking around the lower middle of the bellow, but below this they are cooks and regular cooks. The highest profession or ranks of this are reserved for the fewest number of cooks in the household.
Across the globe there are many different languages, cultures and mayor if origin. This means that there is a wide spectrum of different foods, and different ways of cooking.
By way of example, in Mexico there are many regional differences in the kinds of meat, bread and chili and in the sauces that are used. Each region has its own unique flavors and textures. Chili can be used in many different ways, and on many different kinds of foods. It can be eaten like a dip, it can be a key to a great soup, it can be a cheese and cream dip, it can be an accompaniment to a steak, it can be served on bread or it can be served with breakfast.
In the UK, too many people tend to the convenience factor when deciding what to eat. Thus, a bowl of natto, a bowl of soybeans and a chicken stew is often seen as a satisfying meal. The ability to buy food instantaneously often clouds the issue of quality.
The issue of having enough time to eat is also a very important one. People are too often caught up in trying to get food on the move.achiroversySometimes, consumption is affected more by budgeting, convenience, stock taking, herd mentality and the end-content of the meal.
Theory of Cooking
Here’s an simplified version of what I think is the correct version of how to think about cooking.
Don’t do things half-fast.Fasters get bored. Stale food is not merely boring, but often unhealthy.
Teach your children the practice of cooking. Children love to eat. They drive interest in cookery.
Make some of the components as personalized as possible. Kids love to choose their own foods.
Use simple tools. Children love to feel like they are in control.® For example, cut your nails with a blunt knife. They will feel like they have more agency. Use a toothpick instead of a nail brush.
Do remember you are not yourislove. Your child feels entitled to your time and cooking. It is not about getting things done. It is about making sure no one feels left out.
Do not be afraid to say no. You do not have to be a Jamie Oliver to get positive reactions from your child.
aggressive. Children feel more secure and less uncomfortable when they are in a group. So range your involvement in the kitchen at every stage of cooking from creation to presentation.
Find out your child’s likes and dislikes.
Do not be afraid to make little changes.
