Question:-

make a Comparison between Professional and Domestic Chef

Answer:-

This professional chef kept finding cooking through seeing as that hobby. This keeps having growth from the curiosity unfed for any kitchen staying in ways not allowed in becoming the younger child. Though with age more accepted, the curiosity keeps growing into a passion for professional cooking which causes him in teaching himself. These involve several techniques developing among future restaurants. This domestic cook decides in cooking for their family as that mean in helping to surround the house. She got encouragement through her members of the family with techniques and recipes getting passed below throughout this family.

It can be further experience the chef and cook splitting into duality regarding passion and practicality respectively. This also gets echoed in this interview further when asking upon the habits of cooking comparing with the foods eaten during younger ages. Compared to the professional chef, the domestic cook keeps answering upon the repertoire having many similarities for these few ten years. This involves only rotating upon these similar recipes learning through the family. It also involves recipe additions finding in packaging backside and supermarket magazines. This cook also keeps admitting upon not seeing this as adventurous and creative particularly, preferring upon knowing those things made would work.

Cooking ideas- Keeping the comparison in mind, this domestic cook mentioned upon beginning cooking from 21 years of age while the professional one beginning from 14 years of age. This takes place because of differences culturally among these 2 participants. The domestic cook has mentioned on her mother cooking for her family until she encountered marriage. When querying about the perceptions in cooking, both have viewpoints similarly. They mention about the ingredient celebration and having much to do through tasty yet simple food instead of anything complicated. Both kept affirming upon having no differences significantly between the cook and the chef. The professional one mentioned upon for someone liking cooking qualification does not matter. He kept mentioning upon his mother-in-law not having training formally yet having better knife skills than him.

Knowledge and skill acquisition- Both mention upon recalling their initial cooking memories through parents cooking dishes simplified becoming favourites in the household. The note can be made upon those differences majorly among these 2 centrings throughout the knowledge development and skill acquisition. The domestic cook mentioned upon to initiate cooking for feeding her family mainly. She mentions upon experimenting with cuisines differently for catering to her children being picky eaters. Meanwhile, the key reason involves this chef initiating cooking consisted of having control further regarding the food he eats for leading this lifestyle heavily. When queried regarding the ways in learning cooking, this cook mentioned upon learning from the mother-in-law and mother. The professional chef mentions learning from apprenticeship. He even mentioned upon his Malaysian partner thus exposing towards Asian cooking currently (Laux, 2017). For the domestic cook, she got the inspiration source from her mother and mother-in-law while the professional one gets inspirations through cookbooks, travelling, YouTube and social media. Besides, both of them keep agreeing upon their colleagues and friends playing this great role in cooking style getting shaped. This occurs when getting criticism from them constructively.

Reflection and future aim- In matters of those things motivating them in cooking, the domestic cook keeps mentioning upon keeping the family healthy and well-fed with the economic situation in consideration. In contrast, the professional chef mentioned upon wanting in improving his skills along with experimenting with textures and flavour further. That difference might occur because of the learning pressures professionally with continuous improvement. This does not become much important for the domestic cook necessarily (Fois, 2017). This cook keeps revealing upon her becoming much skilful and faster through cooking with time passing by. With this social media utilized greatly, she keeps having an interest in following food trends currently. This professional chef, moreover, keeps communicating upon cooking changing mostly due to his degrees in cooking in scientific means. This scientific background of his keeps changing those ways he keeps approaching cooking. This occurs since this gets expansion of knowledge on the gastronomy molecularly. This keeps making him aware regarding the ways some techniques or ingredients keep getting utilized for producing the outcome desired.

7.0 Appendix

7.1 Interview of the Domestic Chef

• From where is your family originated?

Our family is from Japan yet we are living in Indonesia due to my husband’s job, for now, being 5 years now.

• What kind of sources do you go for when gathering knowledge?

First is obviously from my personal experiences, with new ones after my marriage. Also, few peers of mine in the neighbourhood are cooking enthusiasts so I get to learn from them as well. These experiences drive me in going through sources online and doing some researches to keep up with the popular dishes. I do this for preventing boredom encountered by my husband and kids, thus they don’t rely on outside food.

• What is the duration of your working as a domestic cook?

Before marriage, I started cooking with the help of my mother since I was 16 and its been 5 years after our marriage so pretty much its 21 years. I have seen one of my friends would catch up quite quickly when starting with the cooking journey where it been 3 years for her in cooking by herself. Due to this, I feel that the numbers in months or years don’t always matter much when it comes to experience. It pretty much matters on the amount of love, passion, interest or purpose with some feedback.

• Do you find enjoyment during your work?

At first, it seemed like a necessity and chore to me to be honest. But ever since my marriage, moving into some other city then setting new peers there changed that. At times when I am much stressed with other matters, cooking helps me ease that giving me more reason along with these. The most enjoyable part of cooking involves those who are enjoying and food and also making those which go with their culture or favourites.

• Do you have any specializations towards any kind of cuisine?

Since I am living in Indonesia for some time, I am good with their cuisine. Also, I am good in Japanese cuisines with influences from my mother and my grandparents. Sometimes I like making my version out of these cuisines I am good it, where I mostly love to add spice to the cooking.

• Do you have any set of beliefs as a domestic cook?

Like any other professionals say, the main goal for any profession, even for cooking involves customer satisfaction and offering their demanded or preferred tastes or flavours accordingly. Even though I am specifically great at Japanese and Indonesian cuisine, I am always ready and willing to learning new cuisines in my spare time. I keep following trends in dishes and from those, I try to improvise on those dishes in which I am already good at. I think this technique is efficient to save time and to satisfy the curious customers willing to trying something new.

• Did the foreigner influx influence your practices in cooking with time?

I would say, working in some completely different culture or location becomes difficult initially. To overcome that difficulty, knowledge regarding that location and culture becomes important in adapting with it and keeping the roots of one’s location or culture. But in this city, most of the people are from various cultures and locations thus getting materials for any particular dish are easy.

• During your rush in your cooking duties, how do you manage yourself and the situation?

Whether it is at home or work, this influx of people or customers with situations anticipated is never-ending. Due to this, managing this rush and doing my best in it is a necessity. There are situations where my mother-in-law at times cannot do much due to her age so I have to handle situations like these. These rushes are very much common in this cooking routine daily. It is also important when staying prepared for arising situations. I keep following efficient and streamlines approaches for every dish. This occurs for ensuring upon these getting completions during busier moments. Therefore, this becomes important where every dish gets preparation having the perfect nutrients and taste for my family, even during pressures. I keep developing skills of multitasking with time ever since I got married. This keeps me ensuring upon the tasks having efficient completion without any help available.

• What would be your favourite cuisine in which you think you are good at and why?

I do have many favourites where I tried them once myself. For me, putting in passion and love towards cooking is important and that grows through learning cuisines from different cultures. Though I don’t have any degree or apprenticeship on cooking, I still go through YouTube and social media, coming across those which match my favourite tastes.

Though I have the most familiarity with Asian cuisines the most, my favourite would be the Szechuan since I do love this combination of sweet and spicy undertones.