Wow! I am a girl after all,
I have no mechanical abilities, my tool kit is a hammer, screwdirver and wrench? Dah!
Seriosuly i am not one that was ever mechanically inclined for building things of wood, fixing machinery, etc. i'm worthless around the house pretty much!
I used to love yard work and even though i hate it now i still can build cool flower beds, landscape, etc.. I did put in a rock bed this year (yah okay i stole the rocks form the woods one trip at a time coming accross big falt rocks driving in the mountains i hauled them home 1 or 2 at a time and by end of summer i had enough to edge off one corner of the yard by the fence, pour in some dirt then redwood filler and whoola rock bed! I like it!
Nothing grows in one large area of our yard -soil is waaay too rocky!
Sorry was rambing on here.. Umm lets see
Hate painting, like moving furniture around hate cleaning.
I can iron well and wash clothes well. Cannot sew or knit although i wanted to learn how at some point years back no one to show me or share!
I admit it i like chick flicks and when in the mood love the teary eyed movies, Ghost makes me water at the eyes everytime i watch it! (i cannot cry real well for some reason)
I used to love to wash my car but that phase passed many years ago??? hehe... I think i got old and realized it was not worth it evry two days?
Mikko you're cooking more now? GREAT! welcome to manhood my friend! I will share with you some good information that has to do with your quote!
QuoteConversely, I hated cooking when I was presenting as a female - not because I wasn't interested in it or didn't enjoy doing it, but because no one was ever proud enough of me for being able to do it. I had one friend I'd cook for all the time because she treated it as a special thing I was doing and not just something normal all girls should do. Now that I am trying to dress and live as a male I really enjoy cooking, it feels like a special talent that will be seen as such.
First though i am not saying this to offend anyone who is truly a girl!
Fact is Restuarants and commercial kitchens were and are dominated by men, male chefs, male pastry chef's, Male Sous chef's, Male sauciers, Male bakers etc...My supporting evidence is from culinary school where classically trained chef's and students were mostly men, from early culinary ages when the culinary revolution took place!
Escoffier was the founder of french cooking and techniques and is standard reading in good culinary schools (i said good culinary schools) I had the book when i was 16 and still have it.
His recipes were professional / & professionally vague a rough list of items and his measurements were rudamentary pinches, slathers, strands, yards, blocks, etc.. to understand his book and recreate his recipes you had to be accomplished in the first place his recipes would call for items that in themselves were recipes or creations which it was assumed the reader (chef) knew how to do or prepare. Deboning a quail or poultry piece, demiglace, Au bure`, forcemeats, mousses, molds, terrains, spice bouquets, a simple recipe would state bouqet of spice. A home cook would say yah okay what does that mean what spices. Escoffier assumed correctly that the advanced chef would know spices, moix poires, their uses and what went with what to accent and develope flavor, liquors and wines, reduction of sherry (this is not simply sherry reduced its garlic, shallots, black peppercorn, a bay leaf piece all slowly reduced with the wine then strained after there is all but a few ouces of the liquid left. Flavorful poweferful essences (he called them liquids often)....It was years later in my career i actually understood his book and approach to culinary arts and more importantly how to even make some of his recipes! hehe
Sorry i am rambling on too much'
anyway a long time ago the woman was the fixture in the home as the cook, commercially it was always just a quiet secret that men ruled the commercial kitchens and they still do. Yes there are quite accomplished female chefs out there but by comparison its still 70-30 i'd guess (i have not facts to support my guess, hehe...)
Being a woman in the kitchen i will add is hard the lifting of foods and supplies is continuous and often very heavy and cumbersome, stock pots and sauce skillets are heavy and require arm strength and dexterity, before commercialization everything was done by hand cleaning 300 pounds of carrots does not sound hard but after 50 lbs its a workout! Piping 2,000 dollaps of mouse will lock up even a guys arm!
Whisking a sauce for 30 straight minutes is a workout!
Carving / cutting down 200-400 pounds of filet or ribeyes is not easy work!
Anyway blessed be the home cooks man or woman!
My mother is an accomplished home cook but commercially would never be a chef. This is not a retraction to her ability or skill its just not the skillsets she has required to do this work!
A culinarian also has to be a coach, a manager, a scheduler, a leader, a teacher, a moderator, one who closely follows the food and his staff, be a steward in knowing the foods, ordering them, storing them, maintaining them, costing them, financially understanding the mechanics of buying, preparing, and selling them, a skilled master of putting fires out and controlling kaos! and so on.........
Oh my goodness i am soo sorry you guys i went on and on, started to feel like the older days when i taught some clases as side work in the evenings. Well unless completely bored with this its good information to understand how things were and are!
Mikko cook yourself up a storm and yes as stated the whole concept of not just cooking the food but serving them and making nice is still something very admirable! Shame on the people around you that did not look on this as a sheer gift! My ex faince loved my cooking - still does and she loved the whole concept that i would do it and do it for her and share that or my gift with her! you can come cook for me any day! & I would anyday return the favor!
Ricki