There comes a point in every beginning cook’s life when he’s ready to move past peanut butter sandwiches and packages of ramen and start cooking actual meals.
What should new cooks know how to make? What should be in their repertoire?
The good folks at Food & Wine magazine recently asked that question to 10 chefs around the country. Actually, they asked the question last summer, but I only saw the answers now. But presumably the answers would be the same, and they’re certainly worth contemplating.
Some of the chefs, I think, don’t quite understand the concept of a beginning cook. At least one thought the editors were asking what dish a beginning cook at a restaurant should make.
Nevertheless, let’s take a look at what the experts think that decidedly inexpert starting cooks should master.