Pasta, because it involves a couple different fundamental techniques, it allows you to get your hands involved and you actually get to feel the product and sense how it works. Bread is the same way. You can spend a lifetime making both these basic food items and still not plumb the depth of possibilities with them.
I'm a little biased here; agree with chezhoo on the bread. You can screw up bread really bad, and still get bread. 5 basic ingredients can be varied an infinite number of ways... Also, REAL cajun food is great to learn how to cook. Something like etoufee. It's all about layering flavors into the finished product.
This is easy - for me - no. It takes a special breed of chef to run a restaurant. I'm not that person. I love cooking for a living but I'm not necessarily living to cook. I learned early on that there's more in life for me than being chained in a restaurant kitchen all my life. That said - I wouldn't be opposed to retiring to a little noodle shop with six seats somewhere off the beaten path. A place that would open and close when I wanted and the menu changed on my whim.
Not me either. With 80% of restaurants failing within the first two years of opening, with net profit in the 2% range (and that's if you're good), I say let somebody else take the financial risk.
David this sounds almost like the "Dinner Impossible"...........but, everything is possible if it is organized well.........I know I could not do it..........
I do the same sort of thing as Dave only my numbers can range as high as 5000 and as low as 2. I have a few annual gigs that run at about 2500. We do a community bbq that gets up to 5K. We have to rent circus tents. Mostly though my bread and butter gigs run between 50 and 100 guests. Catering's not for sissies.
It's damn hard work...we just finished up our summer wedding/catering season and I am whopped!
We're never hungry, we get the women (well, some do) and we're all associated with Paula Deen
Its a job that can take you anywhere and you'll meet most anyone. You eat amazing food - usually cold though...and you usually eat standing up. And yeah - the women love a chef. I have to fight them off with a whisk. And let's not forget the lady chefs - they get their share of male attention too. Usually from libidinous sous chefs and line cooks.
Personally, I find turning the oven on to be a great help
I love your answer.......Larrry..........
:-) A quick study Larry!