What’s your cooking philosophy, Anon?

[Anonymous No.15944955]

Mine is to cook with as few ingredients as I can get away with. Simple often is better.

[Anonymous No.15944967]

I don't use or consume animal products

[Anonymous No.15945011]

>>15944967
That's an eating disorder.

[Anonymous No.15945015]

Same anon. Just had a burrito with a plain flour tortilla and a vanilla snack pack.

[Anonymous No.15945048]

>>15944955
I think that's kinda silly. Simple is often better (italian food), I agree, but sometimes it isn't. Some things require a lot of complexity or ingredients to really shine, like stock imo. Yeah, you can make a simple bone'n'onion stock and it WILL be based as fuck but personally I like a lot of aromatics and herbs in my stock. I like to put a little extra secret ingredients in my homemade BBQ sauce that aren't necessary but add a little pizzazz, ya know?

Anyways, I'd say my philosophy is just kinda make stuff that tastes good. People get too hung up on recipes, authenticity, technique, etc. and while these things are important, ultimately your food should just taste good when you put effort into it (nobody expects a 10-minute omelette on a Monday morning before work to be super quality, it should be quick and healthy enough.)

[Anonymous No.15945111]

>>15945011
more like morally correct

[Anonymous No.15945123]

>>15944955
I always use a dash of cayenne pepper no matter what

[Anonymous No.15945145]

Recipes are gay.
Don't use them.

If you have to use one because you're learning something new, then follow your gut and alter it as you cook.

[Anonymous No.15945157]

My philosophy is to keep trying something new. Keep reframing your mind to look at food in different ways.

[Anonymous No.15945159]

there is nothing wrong with frozen and instant ingredients. they are both a miracle of the modern age.

[Anonymous No.15945207]

>>15944955
I skip an ingredient entirely if the recipe calls for a fraction of the smallest buyable amount of it while the rest is just going to go to waste, chinese roots come to mind when stir frying.

>>15945111
Kys faggot

[Anonymous No.15945218]

>>15944955
microwave everything

[Anonymous No.15945247]

>>15944955
if it tastes good, it's good for you

[Anonymous No.15945580]

>>15945111
Based vegan

[Anonymous No.15945592]

>>15945111
why tho?

[Anonymous No.15945602]

>>15945145
so who do i serve to garbage to while im in the learning stage, and who pays for it
seems more logical to use knowledge that other people have and start gaining your experience from there, why handicap yourself?

[Anonymous No.15945678]

>>15945602
I guess I just have better instincts than you. I never make anything legitimately inedible.

[Anonymous No.15945680]

>>15944955

Was tidying around and found Marco s menu from when I was working there, 3* Michelin
Less was definitely more.

[Anonymous No.15945689]

[Anonymous No.15945696]

>>15945111
Depriving yourself of nutrients found in meat, eggs, and fish isn’t morally superior.

[Anonymous No.15945705]

>>15945689
is that 3 seafoods in one dish, what the fuck Marco?

[Anonymous No.15945712]

>>15944955
>What’s your cooking philosophy, Anon?
make food good

[Anonymous No.15945731]

>>15945689
>aspic
Racist

[Anonymous No.15945742]

>>15945680
look at that subtle off-white coloring, the tasteful thickness of it

[TipGOD No.15945754]

>>15944955
mine is to always check the bag to see if the mccucks got my order right

[Anonymous No.15945765]

>>15945742

Lol
You got it my man.

Worked in Gordon 3* if you want to see the menu too?

[Anonymous No.15945773]

>>15945680
>>15945689
woah based, any cool stories? was he around much?

>>15945742
fucking top kek

[TipGOD No.15945776]

>>15945689
hahahahaha theres no way this is real

this HAS to be satire

[Anonymous No.15945784]

>>15944955
It took me years to learn the opposite lesson: don't be a cheap fuck and skip things, every herb and spice counts to the intended flavor. No point cooking if you're not going to do it right.

[Anonymous No.15945785]

>>15945776

100% real

[TipGOD No.15945794]

>>15945785
"fine dining" and rich people stuff is trash.

[Anonymous No.15945799]

>>15945765
Si senor

[Anonymous No.15945805]

Gordon menu,2002

[TipGOD No.15945808]

>>15945805
>>15945680
ah yes the battle of the frauds...

[Anonymous No.15945814]

>>15945773

Worked for him for like 5 years,
And yeah he was around a lot.
Last time I saw him he was pissed and threw a full bucked of iced water at me lol

[TipGOD No.15945821]

>>15945814
and yet his jaw is still in tact
you sir are a cuck

[Anonymous No.15945826]

>>15944955
If it doesn't start with me sweating some garlic in a pan with oil, it's probably beyond my skill level.

[Anonymous No.15945827]

>>15945808
Same poster,
Phone died on me

[Anonymous No.15945832]

>>15945821

He s a big lad lol

[Anonymous No.15945836]

>>15945111
>>15945580
pathetic samefag

[Anonymous No.15945851]

Be obese by 25, by any means possible.

[Anonymous No.15945888]

Funny how people can't believe shit can be real

Gordon starters

[Anonymous No.15945897]

Marco starters

You can see who copied who

[Anonymous No.15945911]

>>15944955
Fucking hate cooking then cleaning but my cooking is pretty damn good. I hate wasting money eating out even more. I'm never happy no matter what I choose as a result.

[Anonymous No.15945927]

>>15945832
4u

[Anonymous No.15945937]

>>15945888
>>15945897
I'm not sure I understand the incredulity. It all looks pretty good to me. Is it because it's too conservative?

[Anonymous No.15945939]

>>15945897
Marco's menu is upside down, what a fag

[Anonymous No.15945949]

>>15944955
I just want to make it cwispy

[Anonymous No.15945954]

>>15945897
>>15945888
Assuming you're not lying, which of the two chefs did you prefer working for? And where are you working now

[Anonymous No.15945959]

>>15945937
All very good indeed,
I m just a bit amazed some can't believe me.
Worked in Robuchon too but I don't have the menu,just the dishes description than FOH need to know.
I ll need to find it,it s somewhere in my mess.

[Anonymous No.15945968]

>>15945954

Marco 100%

Assistant manager in a French brasserie now,my CV is done,and no stress..

[Anonymous No.15946009]

>>15945968
how hard do you think ramsay would have spit in your face if you told him such?

[Anonymous No.15946038]

>>15946009
At the end of the day, Gordon is a Marco creation.
He even had to steal one of Marco reservation book to fill his 1st restaurant with Marco s customers lol

[Anonymous No.15946051]

>>15945927
based

[Anonymous No.15946187]

>>15945123
and as always... enjoy dudu du du du

[Anonymous No.15946195]

Does that really count as philosophy?

[Anonymous No.15946200]

>>15945111
God gave humans dominion over the animals and the earth, and in Acts 11, God instructs Peter to eat meat. If eating meat is OK by God, then it is morally correct by definition. This fact alone destroys every argument for veganism

[Anonymous No.15946257]

>>15945159
I think freeze-dried stuff and the like goes with this too. Crystallized lemon for example is practically fairy dust.

[Anonymous No.15946280]

>>15944955
The dish is greater than the sum of its parts.
Cheap ingredients made expensive in taste is beauty of cooking. Anyone can throw high quality ingredients together and just take credit for the ingredients. Far too many use expensive ingredients then mishandle them.

[Anonymous No.15946296]

>>15946280
's/cheap/readily available/g'

[Anonymous No.15946298]

>>15945111
killing is killing though

[Anonymous No.15946536]

>>15945784
That's not the opposite, though.

[Anonymous No.15946551]

>>15944955
try to not kill myself or anyone else
simple as

[Anonymous No.15946556]

>>15946280
Based.

[Anonymous No.15946577]

>>15945680
>>15946038
any other interesting stories about your time working with Marco White?

[Anonymous No.15947159]

>>15945836
What an odd thing to be so confidently wrong about.

[Anonymous No.15947187]

>>15944955
Must taste good
No pork whatsoever for non-religious reasons
Meat kept to a bare minimum and almost always boneless
White meat chicken
Steaks medium
Black coffee
Same kale smoothie every single day
Pasta beyond al-dente
Sodas are diet and high caffeine
Sparkling over still
Late autumn rieslings and chardonnays
Merlots and red zins
Cherry flavor dessert if available
Don't eat for at least 6 hours after waking up
Spicy if an option
Basmati>Jasmine>Short grain>calrose
Oat milk over almond
Sharpest oldest cheese available
Salt and vinegar chips if ketchup and dill aren't around
Only one real meal a day

Someone parse that into a unified theory for me real quick and I'll venmo you $56

[Anonymous No.15947222]

>>15945888
>>15945897
is it just me or does gordon's seem to lean more towards the heavy side. are the menus for the same season?

[Anonymous No.15947227]

>>15945111
Hope you make your own utensils, clothes, house and amenities too then, otherwise you're a hypocrite retard.

[Anonymous No.15947239]

>>15945888
>Braised pork belly with sautéd langoustine and white beans.
WTF.

[Anonymous No.15947284]

>>15944955
I follow the Dao and eat basically anything.

[Anonymous No.15947307]

>>15945888
>hand-dived

[Anonymous No.15947556]

>>15945949
consider suicide

[Anonymous No.15947605]

>>15947187
Here's your unified theory: you are a skelly faggot with awful opinions.

[Anonymous No.15947618]

>>15944955
Just because you can cook well doesn’t mean you have to be some sort of pompous prick about the food you eat. Some of the greatest chefs and cooks still enjoy their sloppa.
>also pepper in all its wonder is god tier
>>15946280
Based

[Anonymous No.15947622]

>>15947605
The hilarious thing is that I'm actually overweight

[Anonymous No.15947669]

>>15947622
Oh! Right, sorry then mate. Please stop guzzling peanut oil at high tea every day.

[Anonymous No.15947707]

>>15945111

[Anonymous No.15947736]

>>15944955

Always aim to go to flavortown

[Anonymous No.15948668]

>>15944955
always think that there MUST be hair on his plate. he never uses nets or a hat in videos

[Anonymous No.15948672]

>>15944955
Kor stockpot

[Anonymous No.15949530]

>>15944955
try to only use one pot for the whole meal

[Anonymous No.15949602]

mine is to throw in everything I like in every dish

[Anonymous No.15949869]

>>15945888
>Jerusalem artichokes
Also known as "fartichokes"

[Anonymous No.15949882]

My 75 year-old dad just discovered Chef John. How do I nip this in the bud? I don’t want dad watching such filth.

[Anonymous No.15949894]

>>15949882
hahahhaahhaha