How to Become a Great Cook: Things You need to Understand First Before You Start to be a Chef

          

Cooking is my passion. And I love everything about food. And especially, eating.  Everything about culinary is something I plan to write down here, including all sorts of details including the best bakeries, restaurants, foods, food history, cooking wares, and best schools. Everything as long as I can gather the information.  

I already lost my mind due to my excitement about this blog. And it my biggest interest after all. And I am really glad that I am able to start writing a blog about it. 

So let's get started. What makes a great cook? So, let's begin by discussing that first question in these early blog posts. 

The obvious thing is here - is the capacity of the cook to make the dish livelier and tastier. To make the dish delicious. That is the basic requirement that everyone needs to see if you are really a great cook. 

However, Without knowing others, great culinary talent is acquired naturally. It means that from the very beginning that some cooks have these unique taste buds that enable them to understand well the nature of flavors. The ability to determine the strength and weakness of each taste. This is actually the natural gift of a great cook and that is to follow their instincts that this food will taste in that way through their creative imagination. 

That also applies here at the same time. The flavor combination and ability to balance the taste of the food. And that is by combining a set of foods that seems not compatible with one another. Thus a great cook enables to make that work with them in each other. 

That is one of the major factors why there is a variation of the taste of a specific dish because we have different palates and preference versions, which really vary in the taste profile. 

That is why some newbie cooks become successful because they are able to understand well the harmonious relationship of flavors which can be developed over the time of practices and understanding the full-extend flavor of one's food.