On becoming a chef

By Ed Dychauco
Pots and Pans

DURING the last 10 years or so, I have notice an increase in the demand for "culinary artists." Having been in the culinary industry for more than three decades now and having taught countless of enthusiasts and aspiring chefs, cooks and bakers, I can still say that there is always room for more.

I always believe that if one has the inclination and talent, one should go for it. No matter what. For those who can afford, then going to a culinary school would be the best thing to do. But what about those less fortunate? Worry not, because I firmly believe that if one has the talent, enthusiasm and the time, then he or she can work on it through his/her own efforts. The question is how?

Well, there are so many ways. And in no particular order, let's try to check your options.

First. OBSERVATION

a) at home. Like at home. I am sure some one does the cooking and baking, be it your mom, dad, lola, lolo, helper, or even your brother or sister. It is one great way of learning through observing what is being done. Not only does it taste good always, but it is always foolproof! That I think is what makes a lot of young people go into culinary arts. Encourage them, start them young!

b) through culinary demonstrations. Where? In television, computer, live demonstrations (at supermarkets, fairs, trade exhibits, product launchings, etc.), etc. one need not pay to see what is being prepared, baked & cooked. In television and computer, one get to see what is being done up close and in vivid colors! Drawback only is that, one can never tell if it tastes good or not! But in live demonstration, one gets to see the procedure & even get to taste the finished product! Not only that, one gets to get a copy of the recipe for free & can even ask questions! Now, the other question is how will one know that there is a free culinary demonstration? Well, several ways. Through newspapers, television, radio and of course, word of mouth. Speaking of which, I am inviting everyone to attend my free baking & cooking demonstrations during the SouthFoodEx 2007 at the Atrium of the LimKetKai Mall this coming November 16, from 1 to 3 p.m. entitled "Chocolate Wonderland." A baking and chocolate candy-making showcase!" and on November 17, from 10 a.m. to 12 noon entitled "Pamaskong Pagkain, Handog ng Fopanormin!"

c) through culinary contests. There are always culinary contests and exhibits all over the country through out the year. One gets to see what is being done, how it is being done and how long it can be done. Students and professionals alike try to outdo each other so they can come up with the best looking and best tasting creations. The public gets to really scrutinize the finished items because they get to display them for judging and for the public to see. Incidentally, there will be a Peotraco Fondant Cake Decorating Contest on the 15th of November, still during the SouthFoodEx '07. I am inviting interested participants (students and professionals) to join this exciting contest. There is NO registration fee. Ingredients will also be provided FREE. Winners get to win fabulous prizes in time for the Christmas season! Also, there will be a student (November 16) and professional (November 17) Cocktail and Mocktail Flairtending competitions sponsored by Destileria Limtuaco.

Second. ATTEND "FREE" CULINARY CLASSES. Several government agencies provide livelihood trainings for free. But of course, one has to dish out money for the ingredients used in the preparation. Try asking the Department of Trade & Industry, Department of Science & Technology, city government, private and public schools, socio-civic organizations and many others.

Third. USE OF COOKBOOKS, MAGAZINES, JOURNALS, NEWSPAPERS, LABELS AND OTHER PRINTED MATERIALS. With unending supply of reading materials found all over, be it in a library, at home, supermarkets or in bookstores, one can get millions of recipes and ideas. There are also many "how-to's" cook and bake books where one can do research.

Fourth. TRIAL & ERROR METHOD. Whether there are written or just "memorized" recipes, one can try to duplicate them at home. Unless they get burned, which is unlikely (they are more likely to be undercooked because one gets too excited and keep on checking), the food would still turn out "edible." It might not come out one expect it to be, but at least, it can still be eaten and enjoyed! Plus, you get to try and try again. Which means, you get to eat and eat! How hard can that be?

Fifth. FRIENDS & RELATIVES. Surely, one would have a friend or a relative who is into cooking or baking. And it doesn't hurt to ask or observe. I know of several friends who got into this "activity" because they got to try and taste the food and goodies of their relatives or friends. And because the other party is willing enough to share their "secrets," and might end up being a good cook or chef themselves!

Having said all of these, I guess we won't be running out of ideas or ways to learn and master "culinary arts" for free!

http://www.sunstar.com.ph/static/cag/2007/11/08/life/on.becoming.a.chef.html