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Cooking lesson from your favorite chef

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If you had the chance to spend one day in the kitchen of your favorite restaurant with your favorite chef, what would you want to learn?

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  1. ummm... I dunno. I'm lucky enough to know quite a lot of chefs, so I'm always learning stuff. I guess... I guess I'd just hang back, and ask questions when I saw something interesting

    1. Not about cooking (except maybe for some "molecular" stuff).

      I'm more curious about restaurant management, mise-en-place, menu planification, ...

      How do they manage what is on the menu, how to "measure" what will be popular, what will be less popular, ...

      1. The recipe for Butterscotch Pots de Creme at Luma in Winter Park, Fl. I've looked for something like that recipe everywhere, but can't find it. Then I'd stick around to find out how he/she made the popcorn ice cream. And then I would want to know how they come up with their really interesting flavor pairings....

        2 Replies
        1. re: jazzy77

          OT, but have you tried the Butterscotch Budino recipe from Pizzeria Mozza in Los Angeles? It was published in the LA TImes here: http://tinyurl.com/a2xmth. it's pretty fantastic!

          1. re: cyberroo

            Oooh...what a great place to start. Thank you so much!

        2. To be honest, if I had a chance to spend one day in the kitchen of my favorite chef, I would want to cook for him/her. Always wanted to cook dinner for Julia Child. Oh well...

          2 Replies
          1. re: bnemes3343

            Bnemes, in Adam Gopnik's Paris to the Moon, his collected correspondence for The New Yorker when he lived in Paris, there is a brief chapter on his actually cooking for Alice Waters; you would probably like it a lot!

            1. re: BerkshireTsarina

              Thanks, I will check this out.

          2. I'd want an intermediate or advanced speed course on cuts of beef, lamb, pork and veal, how to use them each to best advantage and value; when it's all right (and when it's not) to substitute lesser cuts for more expensive ones in dishes, and what adjustments I have to make in those situations.

            I have a basic understanding of the topic, good enough I guess for feeding my family, but I feel as though a whole new level of cooking could open up for me if I could *really* develop some facility on the matter.

            1. Again,more practice with Kaz of Sushi Ko here in DC.Working with sticky rice and small batch vinegars, soy sauce, seaweed and dry bonito.
              Some extended time with a fresh cheese maker and a miso maker.

              1. Thomas Keller, French Laundry, would want to learn anything and everything he'd want to show me.