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Show WHY MEN MAKE GOOD CHEFS More Thorough in Little Details Which Are Necessary to Make Up a Perfect Dish. Why are men chosen as chefs in all of the chief hotels and restaurants? It is not, as many contend, on account of physical stamina, as the finest chefs only direct and taste, and very seldom do anjj, of the actual work. It is not because a man is more epicurean than woman, for this, though maintained by woman, is not a fact. Woman Is quite as fastidious over her food as the ordinary man, and bestows as much thought over her meals as he docs. It is simply, explains the Los Angeles Herald, that man is more thorough in little details which are necessary to make up a really perfect per-fect dish Take for an example an Indian curry containing so many iittle trifling Ingredients, In-gredients, all of which are equally important im-portant to make a perfect dish when finished. The loss of one would mean the spoiling of the others, and the complete ruin of the flavor of the curry. The man will carefully measure meas-ure each ingredient and have the dish in its perfection. None is too unimportant unim-portant for his consideration. A woman, wom-an, on the other hand, will manage with what she has got handy. This is nice and obliging of her, no doubt, but It eventually spoils her cooking, and the dish is not a success. Even in the case of amateurs a man is more successful than a woman for these reasons, and also because he takes more pride in his work of preparing pre-paring a tempting repast. A great many peopie think that any one can cook who happens lo possess a cookery book and a few pots and pans. What a fallacy! A great chef is born, like any other great artist. Of course, he must learn his art, as they do theirs, but he has a natural gift for his work even before he starts it. To the chef his work is a joy "forever," "for-ever," and he invents new dishes with as much pride and care as a modiste or a milliner creates some new gown or bonnet, and he carefully studies the trifiing details of each separate flavor fla-vor before he sends his new master-' piece of culinary art before his pa- I trons. |