2 replies to this topic

[chromedome]

Hello, Chef Hill!

I'm a recent cooking-school graduate (40-year-old career changer) with just one year in a high-end restaurant on the Canadian prairies.

Although I'd thought of myself as an adventurous home cook with a wide range, I've discovered this last couple of years that I've only begun to scratch the surface. Almost every day I'm tripping over a new ingredient or technique or combination that that surprises and delights me.

So I have to wonder, as a chef who's been at or near the top of the profession for decades, what excites you these days? What things have given you a "wow moment" of late?

[blueapron]

Hey I went to culinary school in Vancouver ,B.C. Canada

Where did you go?

I dont think chef is still replying to this forum anymore.

[Shaun Hill]

What I find stimulating these days is the momentum and excitement that food and cooking now generates. A series of restaurant meals here or anywhere will show bright minds at work on what are basically the same ingredients worldwide. Not all is successful naturally but enough works or intrigues to keep the brain ticking on what's possible and what's good to eat. A big change from 20 or 30 years ago when my trade was still largely the refuge of no hopers