ABSTRACT
As we begin to head into the actual food and how-to areas of this book, professional chefs may find these subjects and offerings familiar territory. I believe it is important for everyone to be on the same page with the terms and techniques. There are many styles of cooking and specialized techniques to make food fun and interesting, but when your ingredients are the stars, restraint and rock-solid rudimentary skills are required. Because private chefs do not sell food, there is no reason to add too many distractions to a supreme piece of meat or fish. We rarely do any wet marinating, and most of us do not make a common practice of serving “dishes”. No chicken tetrazzini or angels on horseback. These are best saved for staff meals where we hide discount proteins behind cheaper ingredients.
