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Good Understanding of the Basics

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Experimentation and innovation in cooking are the order of the day. Brilliant chefs are breaking old boundaries and inventing dishes that would have been unthinkable years ago. There is apparently no limit to what can be tried.
However, the chefs who seem to be most revolutionary are the first to insist on the importance of solid grounding in basic techniques and in the classic methods practiced since Escoffier’s day. In order to innovate, you have to know where to begin.
As a beginner, knowing the basics will help you take better advantage of your experience. When you watch a practiced cook at work, you will understand better what you are seeing and will know what questions to ask. In order to play great music on the piano, you first must learn to play scales and exercises.

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