It seems that humankind, today, is always looking for the shortcut, a way to reach a particular goal with greater ease. I recently toured a friend’s home that had gone through extensive upgrades, much of which dealt with the infrastructure of the home – things that were not obvious when you walked through the door. They had hired a seasoned plumber who had been in business for more than 25years; a plumbing business passed down from his father. In the basement I admired the beauty of his work. He didn’t rely on plastic piping and connections, instead it was a work of copper art. Perfect spacing and angles, masterful soldering, valves and shutoffs labeled and secured. It was a thing of beauty and a testament to the strong foundations of his craft. I have seen the same in buildings wired by passionate electricians, painters who took their work as seriously as a fine artist, accomplished carpenters, auto mechanics, and yes…cooks. It makes a difference on so many levels: the dependability of the work to the pride that one takes in doing things right.

A chef that I worked for many years ago, once told me: “The foundations will always serve you well. You will be able to cook in any restaurant, offering nearly any cuisine, and stand tall beside the most accomplished chefs, if you respect and follow the foundations of cooking – ALWAYS!”

Some may say that this is old school, and no one will notice the difference if you learn to take shortcuts. Time is money, so they say, and time saved is by far more important that following any antiquated traditions of cooking. Whenever I hear this, I always reflect on what that chef had told me: “The foundations will always serve you well.”

The irony is that once you become a disciple of the foundations, of doing anything and everything correctly – your heart will not allow you to take those shortcuts, no matter how tempting they might be. Now, I’m not saying that I never succumbed to taking a shortcut now and again, sometimes you are backed in a corner and have little choice, but when I have – my heart would ache. It just goes against centuries of time-tested effort by chefs who set the stage for my career and that of millions of others.

The foundations become your way of operation. Others will notice it, most will depend on it, a few will shake their heads thinking it is frivolous, but the plate in the pass will reflect your commitment to doing it right and the diner’s palate will thank you.

Do we have an obligation to pass on this way of approaching the craft of cooking? What are we teaching young cooks if not the way to do it right? Once they know the how and why, once they see and taste the difference, once they understand the impact of doing it right has on the restaurant, the guest, the team, and the industry we are part of, then their hearts will be set. They can choose to seek the easier way out – that is their choice, but I guarantee that their heart and soul will disagree.

So, think about the little steps, the details, the time-tested standards, the processes that generations of cooks have embraced, and look around your kitchen. What does your heart tell you?

Are you roasting those marrow rich bones, caramelizing a mire poix, and slow simmering that veal stock as a base for your rich demi-glace or are you purchasing a powdered or frozen base to save time? Are you saving those halibut bones to sweat with a white mirepoix, white wine and water for a robust fish fumet or are you simply relying on a quick pan sauce? Are you taking the time to build knife skills to the level that results in symmetrical vegetable cuts that reflect your care and professionalism – vegetables that look the same, cook the same, and taste the same, or are you caught in the trap of buying precut diced and julienned veggies that vendors try to push on your operation as time savers? Are you planning menus to use everything on those primal and sub-primal cuts of meat, poultry, and fresh fish or are you convinced that buying pre-portioned items is an answer to the cumbersome task of training cooks?

The choice is yours. The opportunity to go either way is ever-present. The immediate benefits of shortcuts can be very tempting. Maybe, most of your guests won’t notice, but your cooks will, your team will, you heart and soul will. The craft of cooking is a noble one, it is as old as an open fire, and we should feel an obligation to protect it and pass it on.

Do you agree?

PLAN BETTER – TRAIN HARDER – DO IT RIGHT

picture: The 1988 New England Culinary Team

www.harvestamericacues.com – BLOG (over 2 million views)

Check out my author page at: https://paulsorgulebooks.com

Stay tuned for my next novel scheduled for release by the end of 2026.