3 Answers
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A classically trained chef is one who has been formally schooled & graduated from a culinary institute or has trained as an apprentice directly under a master chef. The training includes learning the basics of classic French cuisine as formally defined by the great chef Augustus Escoffier. One learns and then correct applies the classic cooking techniques & the classic recipes over a period of time (usually 2-3 years).
The French perfected a system of uniformity in the classic recipes. They became masters of culinary applications by taking these uniform recipes then adapting the recipe application & its principles to create new recipes. For example, there are five (5) mother sauce recipes in classic French cuisine. By adapting these classic sauce recipes & applying its principles to create new recipes, over 100 sauces can be made from the 5 mother sauces.
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A classically trained chef is one who has been formally schooled & graduated from a culinary institute or has trained as an apprentice directly under a master chef. The training includes learning the basics of classic French cuisine as formally defined by the great chef Augustus Escoffier. One learns and then correct applies the classic cooking techniques & the classic recipes over a period of time (usually 2-3 years). The French perfected a system of uniformity in the classic recipes. They became masters of culinary applications by taking these uniform recipes then adapting the recipe application & its principles to create new recipes. For example, there are five (5) mother sauce recipes in classic French cuisine. By adapting these classic sauce recipes & applying its principles to create new recipes, over 100 sauces can be made from the 5 mother sauces.
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You are a second Escoffier.
It doesn’t really mean a lot – unless you are adept at producing the dishes of Ancient Rome. (which as this involves larks toungues in aspic and dormice seems a bit unlikely). Classically literally refers to antiquity of Greece and Roma unless otherwise qualified.
It is perhaps a more positive way of saying ‘traditionally’ or ‘conventionally’ trained which hardly sound very inspiring – but it would still need to be qualified by which country’s cuisine you had been taught – which institue, if any, and most importantly which chef taught you.