I have often found when people find out I'm in culinary school, they have a few questions. The most common question is "What do you like to cook?" For me, there is no good answer, so my answer to that is everything. As for the other topics of conversation, they range from favorite restaurants, to tv show, to favorite cookbook or chef. The following are my thoughts and opinions on a wide variety of culinary topics.

Stocking a Kitchen

The idea of stocking a kitchen with all the gadgets and tools that television chefs have at their disposal is not only impractical, it would take a couple thousand of dollars to do. Since they are on television, they have three or four of everything on hands, all in different styles, colors, shapes, etc. For a home cook, even professional cook at home, that doesn't make sense. In the following paragraphs, I have posted a few outlines for acquiring basic kitchen tools that will get any home cook started.

Alton Brown, host of "Good Eats" on the Food Network doesn't like "uni-taskers". What he means, is that he doesn't like any kitchen tool that only serves one purpose. Into this category I put most infomercial items. Also, never purchase knives from the television.

Places like Bed Bath & Beyond and Linens and Things are also great places to find inexpensive kitchen gadgets. They almost always have a great selection, which makes it worth just the trip there. They are a great place to find things like knives, pots and pans, and many small appliances.

Other sites:

Neighborhood yard sales are a treasure trove for picking up inexpensive, gently used kitchen essentials. Things like mixing bowls, glasses, serving platters and other odds and ends are readily available and usually cost pennies on the dollar.

Here's my basic list for an adequate inventory of culinary equipment. Keep in mind if money was no object, the list would go on and on, but my list is composed of the basics that any home cook could get by with. Don't go out and buy everything at once. Just acquire pieces when you find a good deal or whenever you need a particular tool.

chef's knife - 6 in to 8 in

paring knife

serrated slicing knife

vegetable/fruit peeler

pair of tongs

set of spatulas (fish spatula, plastic, metal)

pestle & mortar

can opener

box grater

whisk

set of hot pads

strainer/colander

cutting boards (multiple sizes, plastic, dishwasher safe)

apron

set of mixing bowls (metal - 3 different sizes)

set of non stick pans (a Dutch oven, two saucepans, 8 inch skillet, omelet pan)

ceramic/Corningware baking dish

cookie sheet

metal roasting pan

Cookbooks:

For those of you who know me, you know that Jamie Oliver is my favorite chef and author. His "shoot from the hip" style of cooking is very entertaining and creates wonderful dishes. Needless to say, I recommend all of his books, The Naked Chef, The Naked Chef Takes Off, Happy Days, Jamie's Kitchen, and Jamie's Dinners. Books (especially cookbooks) are very expensive and can be very heavy, so the two I like the most are Jamie's Kitchen, Jamie's Dinners. and Jamie's Italy.  The newest addition is Cook - by Jamie Oliver.

Another book in my collection is Dave Lieberman's Young & Hungry. He's a new chef, with a show on Food Network. His approach to food is refreshing and his kitchen essentials list isn't as lengthy or exotic as other chefs' lists. His recipes are simple and unique, yet elegant enough for entertaining.

Off Duty is a collaboration of world famous chefs from all over, mostly from the UK with a few based in the United States. It is one of my favorite books, because each chef came up with three original recipes each. This book contains a great variety of cuisines.

Outside of the "celebrity chef" category of cookbooks that are worth purchasing would be Mark Bittman's How to Cook Everything. Another book that I highly recommend is On Food and Cooking, by Harold McGee. It explains the science behind the food and the cooking process. It doesn't have any recipes, but it gives a good start for developing one's own style of cuisine.

Chefs vs. Cooks:

Chef? Cook? What's the correct title? My website is ShortorderCHEF, but here's a trivia fact for you. I originally had attempted to purchase ShortorderCOOK, but that was being held ransom. To my surprise, chef was available.

The definition of a cook (according to dictionary.com) is a person who cooks. So technically, you're a cook, I'm a cook, a "chef" is technically a cook. Dictionary.com defines chef as: the chief cook, esp. in a restaurant or hotel, usually responsible for planning menus, ordering foodstuffs, overseeing food preparation, and supervising the kitchen staff.

A cook could be anyone who works in a line cook position, such as grill station, saute, and the pantry station. A cook might be a member of a professional organization, such as the ACF (American Culinary Federation) and the American Personal Chef Association. The one thing a "cook" doesn't have is the years of experience running an operation. A Chef will have years of experience in all aspects of the "back of the house", everything from dishwashing to working as the sous chef or on the line when needed. A Chef is a cook, but a cook is not a Chef. The two words are often used interchangeable, but unless you're familiar with the hierarchy of the professional kitchen, you probably misuse the meanings.