Hi there, this is Phil and I'd like to give you an overview which should assist you in your future cooking endeavors.

1. Recipes Are Merely Translations...

This means simply, that through many vehicles of conception, what prevails consistant is the method of preparation and application.

2. If You Enjoy Cooking - COOK! If You Do Not - DON'T!

3. History & Origins are the pretext to any successful idea, but necessity is the driving force, and this holds true for the culinary field.

4. An old culinaryism is that the number of ridges in a chef's togue (hat) was representative of how many ways he knew how to prepare chicken. Also, the chef's unofficial credo is, "turning chicken-shit into chicken salad".

All poultry aside, remember this; with less, you can do more. If you apply that strategy, you're well on your way to understanding...

5. K.I.S.S. - Keep It Simple Stupid is as important to food as it is to anything else. The French called it "Mise en place", I call it a simple matter of organizing.

Each week, I will be taking you on a culinary filed trip. We will blend the things you already know with culinary industry standards that you may not know. Through this broad view of an industry that I believe is the world's second oldest profession, we will cut a swath of understanding that hopefully will give you a better idea of how some chef's think.

One of goals will be to help you be a better chef and be creative with your food ideas. So,let's get a head count and everybody on the bus.

Eat Well, Be Well, Have Fun!

About the author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com