real chefs

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Slow Roasted Teriyaki “ Osso Buco ”

Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called “Gebratene Kalbshaxe” (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced) until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”, who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking up the knowledge and skills offered to them with the passion of a real chef.

Bon Appetit ! Life is Good ! . .

Useless – or worth the trouble?
– trying to keep the “flame of excellence” going
for the next generation of cooks!
By Chef Hans Susser, CEC . CHE

Lately that’s a question that pops up, both in my head and during conversations with other experienced chefs, more and more frequently. Why do we do it and for what? Obviously the general impression of many old timer’s is that the younger generations “just don’t give a hood” anymore. While this might be increasingly true due to circumstances, I am happy to report that when we really look, we still see the diamonds in the rough being there, right under our eyes. Yes, they might be harder to spot because of the circumstances surrounding them (and sometimes us), but they are certainly out there. Maybe their numbers have been dwindling, but maybe this happened partially because we have stopped looking? If you need an expert about frustration, you found him right here. But then again, who are we to judge others when we fall into the same category. So, colleagues, both educators and especially professionals out there in the “real world” – keep on searching. We are getting paid to do so, but we should really be doing more because that is what set’s us apart from the mediocre rest that we so wholeheartedly criticize. The flame is still burning under our guard, so let’s keep it going, never to give up. Let the fuel be our knowledge, skills and care for our beloved profession. No flame can burn on hot air alone as so many wannabe “chefs” out there believe. One of the many sources of joy and satisfaction in our culinary profession is to discover that there are enough kids out there to carry on the flame in the future.
But for now, dear fellow chefs, don’t let the flame of excellence of culinary standards extinguish.

We, the REAL CHEFS, who possess the experience, knowledge and care, are still in charge to keep the flame burning – while we still can and care !