The Chef’s Share: The Top Food Items I Hate to Prepare

Hello, you may think that I dislike cooking, but the truth is, I deeply love it. However, there are some food items that I absolutely cannot master. Today, I’ll share with you my personal struggles with cooking three dishes that drive me to the brink of frustration.

Why Gumbo Fails to Come Out Perfect

While Louisiana gumbo is delicious, it is also one of my culinary nightmares. No matter how much I try, the taste never turns out as expected. This experience has only fueled my determination to conquer this dish and serve it perfectly in the future.

Green Vegetables Smell Terrible

When it comes to cooking vegetables, I can be a tad particular. The smell of green vegetables on the stove is something I simply cannot tolerate. If you've ever experienced the pungent and off-putting smell of overcooked vegetables, you'll understand what I mean!

The Battle of the Stiffly Beaten Egg Whites

Separating egg whites is a task that can sometimes feel like a Herculean effort. Even with the best tools and techniques, achieving stiff, angel food cake-like egg whites is a struggle. Whether it’s the freezer or the delicate separation process, it seems nothing can prepare them the way I want them to.

The Agony of Poached Eggs

Have you ever struggled with poached eggs? I have. This task requires pinpoint precision and consistency in temperature, yet even with all my efforts, the results are often cloudy and unpleasant. The chef who taught me about the perfect poached egg likened it to the texture of a testicle, which only added to my pain and frustration. I often find myself fumbling with poached eggs, resulting in broken yolks that draw more attention than proper poached eggs.

Other Cooking Frustrations in the Industry

As a chef in the industry, there are countless other dishes that I avoid due to their time-consuming nature or difficult preparation. For instance:

PBJ’s: I often feel that PBJs are a waste of a chef’s time. Why not just give the ingredients and let the guest assemble their own? Well-Done Steak: If you prefer well-done steak, you're going to spend a lot of time chewing on it! I recommend enjoying your dish as intended by the chef. Pineapple Sandwiches: These are best tackled with a knife and some force. I have to remind myself to use more force than usual! Delicate Desserts: Perfectly set desserts require exact measurements and a steady hand. One small mistake can ruin the entire dish. Flavored Rice Desserts: These are both time-consuming and delicate. Any slight mistake can result in an undesirable outcome. Pearl Skewered Shrimp: This dish is intricate and requires careful preparation. It’s a challenge that I often avoid. Bulk Soup Prep: Preparing large batches of soup while handling busy kitchen operations can be overwhelming. I’d much rather make smaller portions and have more control over the quality. Picky Vegans and Guests: Navigating the needs of picky diners can be tiring and time-consuming, especially when there are countless other menu items to prepare.

These experiences and challenges have made me a stronger and more resilient chef. While there are certain dishes and tasks that I would rather leave to others, culinary challenges have brought me closer to achieving my dreams of being a top chef.

Conclusion

The road to becoming a chef is paved with challenges, from mastering complex dishes to dealing with picky guests and demanding schedules. While there are certain food items that constantly frustrate me, these experiences have ultimately made me who I am today. So, if you ever see me struggling with a particular dish, rest assured that it’s all part of the journey to culinary perfection.